Swiss Fondue

Fondue is a delicious dish originating in the Swiss Alps. Traditionally served with cornischons and other accoutrements to offset the richness of the cheese, this is a fantastic opportunity to explore the surrounding farms to sustainably source your cheese and bread. While it is sometimes served with meat, I personally prefer the vegetarian version of this Alpine delicacy. There are many recipes to be found online, but this one includes Emmentaler and Gruyere cheese, both of which originate in the Alpine region.

Gruyere on the left, Emmental on the right, this is a fondue cheese pack available online
Gruyere on the left, Emmental on the right, this is a fondue cheese pack available online


Serves 6

  • 450g/1lb of Gruyere cheese
  • 300g/.66lb of Emmentaler cheese
  • 1 cup of dry white wine (such as Riesling or Pinot Gris)
  • a clove of garlic cut in half
  • 1 tsp cornstarch
  • 1 tbsp kirsch
  • 1 loaf of bread, like sourdough or crusty french bread
  • small potatoes
  • pickled vegetables, like cornischons, pearl onions, and carrots


  1. Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface.
  2. Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.
  3. As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
  4. Finish the Swiss cheese fondue with a splash of kirsch.
  5. Enjoy with boiled salted potatoes, pickled vegetables, and a couple friends

Other classically Swiss recipes can be found on the Swiss tourism board website, and are updated regularly throughout the year.

For other great things to do in Switzerland, check out our articles on St. Moritz,  various fun activities, and Swiss skier Hanno Schwab.

Generated by: Lucas Smith




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