Fondue with Swiss Cheese and Kirsch

Name: Fondue with Swiss Cheese and Kirsch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 300ml dry white wine; 2 cloves garlic, halved; 2 tablespoons Kirsch (cherry schnapps); 1 tablespoon cornstarch; Freshly ground black pepper; Fresh bread cubes, for dipping

Highlighted under: Global Flavors

I absolutely love making fondue at home, especially when it involves rich Swiss cheese and a splash of Kirsch. It’s become a cherished tradition for me and my family. The process is surprisingly simple, but the flavors are extravagant, making it perfect for gatherings or a cozy night in. As I melted the cheese, the aroma enveloped my kitchen like a warm hug, coaxing everyone to the table. Each dip into this creamy, luscious fondue is pure joy, and I can't wait for you to try it too!

Created by

Felicity Grant

Last updated on 2026-01-12T02:46:15.048Z

When I first tried making fondue, I was surprised by how quickly and effortlessly it came together. The combination of Gruyère and Emmental cheeses, along with Kirsch, creates a flavor that is both nutty and slightly fruity, which is simply irresistible. I recommend using a good-quality cheese and drinking the same variety of wine you're using to cook, as it really enhances the overall flavor.

I also discovered that keeping the heat low is key to a smooth fondue. If the heat is too high, the cheese can become grainy. Stirring constantly while melting helps achieve that perfect, velvety texture that makes fondue such a joy to eat. Trust me, it’s worth every minute spent waiting!

        Why You'll Love This Fondue
        Rich, gooey texture that invites you to indulge
Unique flavor depth from Kirsch and Swiss cheese
Perfect for sharing during special occasions

      

Understanding Cheese Choices

When it comes to this fondue, the selection of cheese is pivotal. Gruyère and Emmental are traditional Swiss choices that melt beautifully, creating that essential creamy texture. Gruyère offers a slightly sweet, nutty flavor, while Emmental brings in a mild, buttery component. Together, they create layers of flavor that are irresistibly comforting. If you need a lactose-free option, consider using lactose-free Swiss cheese, which melts similarly without compromising the fondue experience.

Grating the cheese yourself is crucial for achieving the ideal consistency. Pre-packaged cheese often contains anti-caking agents that can affect melting quality. Grating it allows it to melt evenly and smoothly, giving you that glossy finish we all desire. Plus, the aroma of freshly grated cheese adds another delightful layer to the fondue experience. I recommend using a box grater or food processor for efficiency.

Perfecting Your Technique

The key to a successful fondue lies in the melting process. Begin with medium heat to warm the wine and garlic, allowing the flavors to infuse without boiling, as this can alter the taste and prevent proper cheese melting. You want just a gentle simmer, which usually takes about 3-5 minutes. As you add the cheese gradually—about a handful at a time—make sure to stir continuously. This not only promotes even melting but helps develop that silky texture.

If you notice the cheese clumping instead of melting smoothly, it's a sign of either too much heat or adding the cheese too quickly. If this happens, lower the heat and keep stirring; adding a bit more wine can also help rescue the mixture. Remember, a well-made fondue should be smooth and cling to your bread without being overly runny.

Serving and Enjoying Fondue

Presentation plays a significant role in the fondue experience. Use a proper fondue pot, ideally made of ceramic or cast iron, which retains heat evenly. This ensures your cheese remains warm and gooey throughout your meal. It's also a good idea to prepare your dippers in advance, such as fresh bread cubes, veggies, or even slices of apple. The contrast of the smooth cheese with crusty bread or crisp veggies elevates every bite.

If you have leftovers (which is rare, but can happen!), save the fondue by storing it in the refrigerator. Reheat slowly on the stove over low heat, adding a splash of wine or a little milk to regain that creamy consistency. It’s a delightful twist to have fondue over pasta or drizzled atop veggies later on, making for a versatile dish that doesn't go to waste.

Ingredients

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
300ml dry white wine
2 cloves garlic, halved
2 tablespoons Kirsch (cherry schnapps)
1 tablespoon cornstarch
Freshly ground black pepper
Fresh bread cubes, for dipping

Mix the grated cheeses with cornstarch to help achieve a smooth melting texture.

Instructions

Prepare the Cheese

In a mixing bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch to combine evenly.

Flavor the Wine

In a fondue pot, combine the white wine and garlic over medium heat. Allow it to simmer for a few minutes to infuse the flavor.

Melt the Cheese

Gradually add the cheese mixture, stirring constantly with a wooden spoon until melted and smooth.

Add Kirsch and Season

Stir in the Kirsch and season with freshly ground black pepper to taste. Remove garlic cloves before serving.

Serve and Enjoy

Serve the fondue warm with fresh bread cubes for dipping!

Keep the fondue warm over a low flame while serving to maintain the ideal consistency.

Pro Tips

For an extra flavor twist, consider adding some herbs like thyme or nutmeg for a distinctly personal touch.

Ingredient Substitutions

While Gruyère and Emmental are traditional, you can play with other cheeses like Fontina or Havarti for a different flavor profile. Just ensure the cheese you choose melts well. For a spicier kick, consider adding a bit of pepper jack cheese to blend in with your base for a unique twist that brings heat and flavor.

For a non-alcoholic version, substitute dry white wine with unsweetened apple juice or a mix of apple cider vinegar and water. This keeps the acidity needed for melting cheese while adding a slightly fruity undertone that pairs well with the cheese.

Make-Ahead Options

Fondue can be prepared partially in advance, saving you time during gatherings. You can grate the cheese and mix it with cornstarch earlier in the day and store it in the fridge. Additionally, prepare your garlic and wine mixture beforehand; just combine and reheat before adding cheese. This allows for a quick transition from the kitchen to the dining table, ensuring you spend more time with loved ones.

However, it's best to prepare the entire fondue just before serving to ensure optimal creaminess. If you heat the fondue mixture too long after it's fully melted, it can become thick or grainy. Serve it immediately for the best texture and flavor, allowing everyone to indulge as it’s meant to be enjoyed.

Troubleshooting Fondue

If your fondue is too thick, don't panic. You can simply stir in a small amount of white wine or broth until you achieve your desired consistency. Conversely, if it’s too runny, try adding a small amount of cornstarch mixed with cold water to thicken it—just remember to simmer it a bit longer afterward to cook out the raw cornstarch flavor.

An important aspect of fondue is ensuring it remains warm throughout the meal. If you notice the cheese beginning to seize, keep a low flame under your pot or transfer it to the stovetop for gentle reheating. This ensures you maintain a luscious texture ideal for dipping.

Questions About Recipes

→ Can I use other cheeses for fondue?

Absolutely! While Gruyère and Emmental are traditional, you can experiment with cheeses like Fontina or Raclette.

→ What type of wine should I use?

Choose a dry white wine like Sauvignon Blanc or Chardonnay as it complements the cheese perfectly.

→ Can I make fondue ahead of time?

Yes, you can prepare the cheese mixture ahead of time and just melt it before serving.

→ What else can I dip in fondue?

In addition to bread, you can dip vegetables, cooked potatoes, or even fruits like apples and pears!