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Classic Swiss Cheese Fondue with Kirsch inspired by Café Budapest
Inspired by Café Budapest

Classic Swiss Cheese Fondue with Kirsch

Appetizer Vegetarian
This traditional Swiss dish features a smooth, velvety blend of melted cheeses enhanced with white wine and kirsch. The slow, gradual melting technique creates the perfect consistency for dipping. Served with a variety of dippers, this communal appetizer makes for an interactive and convivial dining experience.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6

Ingredients

  • 1/2 lb Gruyère cheese (Grated)
  • 1/2 lb Emmental cheese (Grated)
  • 1 cup Dry white wine (Such as Sauvignon Blanc)
  • 2 tbsp Kirsch (cherry brandy)
  • 1 tbsp Cornstarch
  • 1 clove Garlic (Halved)
  • 1 tbsp Fresh lemon juice
  • 1/4 tsp Freshly grated nutmeg
  • 1/8 tsp White pepper
  • 1 loaf Crusty baguette (Cut into 1-inch cubes)
  • 2 medium Granny Smith apples (Cored and cut into chunks)
  • 1 lb Boiled baby potatoes (Halved or quartered if large)
  • 1/2 cup Cornichons (For serving)
  • 1/2 cup Pearl onions (Blanched and peeled, for serving)

Tools You'll Need

  • Fondue pot with stand and heat source
  • Long fondue forks
  • Heavy saucepan (if not using fondue pot initially)
  • Wooden spoon
  • Box grater or food processor for grating cheese
  • Serving platters for dipping items

Chef's Tip

For the smoothest fondue with no clumping, toss the grated cheese with cornstarch before adding to the pot. Then add the cheese gradually, a small handful at a time, stirring in a figure-eight pattern until completely melted before adding more.

Instructions

  1. Toss grated Gruyère and Emmental with cornstarch in a bowl until evenly coated.
  2. Rub the inside of a fondue pot or heavy saucepan with cut sides of garlic clove, then discard garlic.
  3. Pour wine into the pot and bring to a simmer over medium heat.
  4. Reduce heat to medium-low. Add cheese mixture by the handful, stirring constantly in a figure-eight motion with a wooden spoon until each addition is melted before adding more.
  5. Once all cheese is melted and mixture is smooth, stir in kirsch, lemon juice, nutmeg, and white pepper.
  6. If mixture is too thick, add a little more wine. If too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the fondue.
  7. Transfer fondue pot to its stand with heat source beneath if not already there. Adjust heat to maintain a gentle simmer.
  8. Arrange bread cubes, apple chunks, potatoes, cornichons, and pearl onions on a platter for dipping.

Plating

Keep the fondue warm over a fondue burner at the table. Provide long fondue forks for each guest. Arrange the assorted dipping items on a large platter or in separate bowls around the fondue pot for easy access. The traditional accompaniment of kirsch can be served in small glasses for sipping alongside.

Storage & Reheating

Fondue is best enjoyed immediately as it will solidify when cooled. If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in a saucepan over low heat, stirring constantly and adding a splash of white wine to restore the creamy consistency. The cheese mixture can also be spread on toast and broiled for a quick snack.

About This Recipe

A quintessential Swiss dish dating back centuries, fondue exemplifies communal dining and Alpine hospitality. This version represents the classic preparation from the French-speaking region of Switzerland, combining the nutty depth of Gruyère with the milder sweetness of Emmental. The addition of kirsch and white wine creates the authentic flavor profile that has made this dish an enduring favorite for gatherings around the table.

How did it turn out?

We'd love to hear about your experience making this recipe!