Swiss Fondue


Every year, my family has traditional Swiss fondue on New Years Eve as the final hurrah of over-indulgent holiday feasting.  It’s something we look forward to, as we only have it once a year.  Well, to quote my son from one of his recent exhaustion-driven tantrums (it’s t-ball season again, *sigh*), “I want more! More! More!”  Fondue annually is simply not enough for me.  Taking the hint, my husband bought me my own fondue pot so we can enjoy dipping things in melted goodness whenever we want.  It’s glorious!


1/2 lb Gruyere cheese, cut into 1/4-inch cubes

1/2 lb Swiss cheese, cut into 1/4-inch cubes

1/4 cup all-purpose flour

1 clove garlic, peeled and sliced in half

1 cup dry white wine

1 Tbsp Kirschwasser (cherry brandy) or dry sherry

A squeeze of fresh lemon juice

1/2 tsp dry mustard

1/4 tsp white pepper

A pinch of nutmeg

1 loaf French bread, cut into bite-sized cubes

Apple slices

Pear slices


1. In a medium-sized mixing bowl, combine the cheeses and the flour.  Toss to coat the cheese with the flour.

2. Heat the surface of the fondue pot.  For what it’s worth, mine is electric, and I initially set it at about 250-275 degrees.

3. Rub the interior surface of the fondue pot with the cut sides of the garlic.  Discard the clove once you are finished.

4. Add the wine to the pot and bring it to simmer.  Lower the heat if necessary.

5.  Add the cheese, a handful at a time, to the pot.  Using a silicone spoon or spatula (wooden spoons are a bear to clean When it comes to cheese), stir the cheese and wine mixture using a figure-eight pattern, until the cheese is melted.  Repeat this process until all the cheese and flour has been added and melted.

6. Add the kirshwasser, lemon juice, dried mustard, white pepper, and nutmeg to the cheese and stir to combine.

7. Once the remaining ingredients are incorporated into the cheese, it’s time to eat.  You may need to adjust the temperature to maintain the melted consistency of the cheese and you will definitely need to stir it often.  Serve crusty bread cut into bite-sized pieces, sliced apples and pears, and any other items you’d like to dip in this gooey, cheesy perfection.  Enjoy!


Serves 4-6, depending on the variety of dippers you provide



2 Comments Add yours

  1. me says:

    Your fondue is just the way I like it. Love the addition of apples and pears.


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