Cheese Fondue

Cheese Fondue

This is a classic dish of Swiss heritage consisting of different cheeses depending on the region (but almost always including Gruyère and Emmenthal). Eating fondue is something of an event, accompanied by its rituals. Anyone losing his cube of bread in the bubbling pot, for example, is expected to buy a bottle of wine or a round of kirsch. Women are normally exempt from this obligation, but must instead forfeit a kiss per each lost cube.

4 servings
Preparation 10 min
Cooking 10 min

790 calories per serving 


1 baguette, cut into bite-size pieces   280 g
2 cloves garlic    
300 g Gruyère cheese, grated    
150 g Emmenthal cheese, grated    
150 g Appenzeller cheese, grated    
4 tsp cornstarch   10 g
1 pinch nutmeg, grated    
  ground pepper to taste    
1 cup white wine   250 mL
3 tbsp Kirsch [optional]   45 mL

Before you start

A fondue pot and a burner are needed for this recipe. In case a burner is not available, serve the fondue in a thick-bottom pot placed on a table-mat. Put the pot back on the stovetop occasionally to keep the fondue hot.

Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the bread.


  1. Cut the baguette into bite-size cubes, then put the cubes in a basket.
  2. Before heating, rub the fondue pot with one garlic clove, then mince all the garlic and add it to the pot. Add the grated cheeses, cornstarch, grated nutmeg, and pepper, then combine using a wooden spoon. Pour in the white wine.
  3. Melt the mixture on the stovetop over medium heat, with frequent stirring. As soon as it just starts to bubble, pour in the kirsch (optional). Do not let it boil. Mix well, then transfer the fondue pot to the top of the burner in the centre of the table, and keep it simmering throughout the meal.
  4. To serve, each guest spears one piece of bread with a dipping fork, immerses it briefly in the fondue then savours it.


If the fondue becomes too thick, you may add some additional kirsch or wine.

Nutrition Facts Table

Nutrition Facts

per 1 serving (220g)


% DV*

* DV = Daily Value




47 g

73 %

Saturated 28 g
+ Trans 0 g

140 %


150 mg


810 mg

34 %


42 g

14 %


2 g

8 %


1 g


49 g

Vitamin A

40 %

Vitamin C

0 %


130 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 2 servings
Milk and Alternatives: servings
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Copper, Fibre, Iron, Pantothenic Acid, Potassium, Vitamin B6, Vitamin E, Vitamin K
Good source of :
Manganese, Vitamin D
Excellent source of :
Calcium, Folacin, Magnesium, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Cheese | Dairy | Main courses/Entrées | Bone-healthy | High Calcium | High Vitamin D | Kosher | Vegetarian | Christmas | Swiss

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!