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  • 1 clove garlic
  • 1½ cups of dry white wine
  • 1 tsp lemon juice
  • 2 cups grated emmenthal cheese
  • 2 cups grated gruyere cheese
  • 1 tbsp corn flour
  • 1 tbsp kirsch
  • white pepper, grated nutmeg and paprika to taste
  • 1 loaf sour dough bread to serve


Rub the inside of fondue pot with a clove of garlic, add wine and lemon juice and warm slowly, add the cheese to the warm wine gradually, stirring continuously. When all the cheese has be added and is melted, mix the kirsch and cornflour together add to the fondue pot stirring for another 2 to 3 minutes to thicken the fondue and cook out the corn flour. Season with pepper, nutmeg and paprika and serve with torn sour dough.

Kirsch is a clear colorless brandy made from cherries, I have used cognac or any available brandy as a replacement, I have also substituted the emmenthal and gruyere with cheddar when improvising.



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