Cheese Fondue

10 Reviews
100% would make this recipe again

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.

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Preparation : 10 min Cooking : 10 min
790 calories/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 [optional]
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

per 1 serving (220 g)


% 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

Net Carbs

40 g


49 g

Vitamin A

38 %

Vitamin C

1 %


128 %


14 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 0
Meat and Alternatives 5 ½
Fats 9

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10 Reviews (10 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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