Fondue with Swiss Cheese and Kirsch

Name: Fondue with Swiss Cheese and Kirsch
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 1 tbsp cornstarch; 2 tbsp kirsch (cherry brandy); 1 garlic clove, halved; Freshly ground black pepper, to taste; Nutmeg, to taste; Crusty bread, cut into cubes; Blanched vegetables (e.g., broccoli, cauliflower); Sliced cured meats (e.g., prosciutto, salami)

Highlighted under: Inspired Ideas

I absolutely love making fondue with Swiss cheese and a splash of kirsch! There's something so nostalgic about dipping crusty bread into a bubbling pot of melted cheese, which makes any gathering feel special. With this recipe, I’m excited to share the right balance of flavors and techniques that elevate the traditional Swiss fondue. Using high-quality cheese and the perfect amount of kirsch really enhances the richness while keeping the dish light and edible. Let’s get that pot bubbling!

Created by

Unity Caldwell

Last updated on 2026-01-11T15:53:35.649Z

My fondue experience began during a winter trip to Switzerland, where I first indulged in this creamy delight. Since then, I’ve made it a tradition to recreate that warm, memorable essence at home. I’ve learned that the key is to mix equal parts Gruyère and Emmental cheeses, and don’t forget the splash of kirsch, which adds a subtle depth of flavor!

Each time I prepare this fondue, I've discovered that the best results come from simmering the mixture gently to avoid clumping and burning. I recommend making sure your bread is slightly stale, as it holds up better when dipped into the melty cheese without falling apart.

        Why You Will Love This Fondue
        Rich and gooey texture that invites endless dipping
Layers of flavor from the combination of Swiss cheeses
A splash of kirsch adds a subtle yet delightful kick

      

Choosing the Right Cheese

The choice of cheese in this fondue is crucial for achieving the desired creaminess and flavor profile. Gruyère and Emmental are both traditional Swiss cheeses that melt wonderfully, but you can experiment with variations like Appenzeller or.a touch of springy raclette for added depth. Ideally, purchase cheese in block form and grate it yourself to ensure freshness and better melting quality. Pre-packaged grated cheese often contains anti-clumping agents that may hinder smooth consistency.

To enhance the flavor, make sure your cheeses are at room temperature before mixing them with wine. This step prevents shocking the cheese, which could lead to a grainy texture. Tossing the grated cheese with cornstarch not only helps with melting but also thickens the fondue slightly, creating a velvety dipping experience. Aim for a glossy finish when combined with the wine, which indicates that the cheese is fully blended and ready for seasoning.

Perfecting the Fondue Technique

When melting cheese for fondue, use a pot with a heavy bottom to distribute heat evenly and prevent scorching. Keep the temperature at medium when heating the wine, as boiling it can result in a tough cheese texture. As you introduce the cheese mix, stir continuously in a figure-eight motion. This method ensures that all cheese melts uniformly; if you notice clumping, lower the heat slightly to help it come together smoothly.

If your fondue begins to seize or become too thick, add a splash of white wine or kirsch to loosen it. You want a cohesive, pourable consistency, not a rubbery mass. Finally, remember to adjust seasoning after adding the kirsch; it can elevate flavors but also introduce a sweetness that might need balancing with more pepper or nutmeg.

Ingredients

For the Fondue

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
1 tbsp cornstarch
2 tbsp kirsch (cherry brandy)
1 garlic clove, halved
Freshly ground black pepper, to taste
Nutmeg, to taste

For Dipping

Crusty bread, cut into cubes
Blanched vegetables (e.g., broccoli, cauliflower)
Sliced cured meats (e.g., prosciutto, salami)

Instructions

Prepare the Pot

Rub the inside of a fondue pot or a heavy saucepan with the halved garlic clove. Discard the garlic after flavoring the pot.

Mix Cheeses and Wine

In a bowl, toss the grated Gruyère and Emmental cheeses with cornstarch. In the pot, heat the white wine over medium heat until it's just simmering.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until melted and smooth.

Add Kirsch and Season

Once the cheese is melted, stir in the kirsch, black pepper, and a pinch of nutmeg. Reduce the heat to low to keep the fondue warm.

Serve with Dippers

Transfer the pot to a fondue stand or a heat-proof dish. Serve immediately with assorted dippers.

Pro Tips

Using a combination of aged and regular cheese can enhance the flavor. Make sure to use a good quality dry white wine as it balances the richness of the cheese beautifully.

Dipper Suggestions

While crusty bread is traditional, you can elevate your fondue experience with a variety of dippers. Consider using baguette, ciabatta, or even pretzel bites for a fun twist. For a healthy option, blanched vegetables like carrots, radishes, and zucchini provide a crisp contrast to the creamy cheese. If you want a protein punch, include slices of cured meats like prosciutto or chorizo that pair beautifully with the richness of the cheese.

Feel free to make it a themed platter. Pair with a selection of fruits such as sliced apples or grapes, which can provide a lovely sweet contrast to the saltiness of the cheese. Alternatively, serving pickled vegetables can introduce an acidic layer that cuts through the richness, making each bite more complex and satisfying.

Storage and Reheating Tips

If you find leftovers after your fondue gathering, store the remaining fondue in an airtight container in the refrigerator. It should stay fresh for up to three days. Reheating fondue can be tricky; do it gently over low heat while continuously stirring to prevent separation. Adding a bit more white wine can help achieve a smoother consistency as you rewarm it.

For a make-ahead option, consider preparing the cheese and wine mixture in advance and storing it separately. When you're ready to serve, heat the wine and melt the cheese mixture in the pot according to the recipe. This saves time and allows for a stress-free entertaining experience without sacrificing flavor or texture.

Questions About Recipes

→ Can I use other types of cheese?

You can experiment with cheeses like Fontina or even a bit of blue cheese for a unique twist, but the traditional mix of Gruyère and Emmental is recommended.

→ What can I dip in cheese fondue?

Besides bread, you can also use blanched veggies, apples, and various meats to complement the rich flavors of the cheese.

→ Is kirsch necessary in fondue?

While kirsch adds authentic flavor, you can skip it if you'd prefer a non-alcoholic version or substitute it with more white wine.

→ How do I store leftovers?

Store any leftover fondue in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of wine to restore creaminess.