Authentic Swiss Fondue

  • 1 large garlic clove, cut in half 
  • 2 teaspoons cornstarch 
  • 1 1/2 cups dry white wine
  • 3 tablespoons kirsch or brandy 
  • 1 tablespoon fresh lemon juice 
  • 7 ounces (200 g) shredded Gruyere cheese 
  • 7 ounces (200 g) shredded Emmental cheese
  • Freshly ground black pepper 


Rub the cut side of the garlic clove inside a fondue pot and discard. Add the wine and lemon juice to the pot and bring it to a boil on the stove over medium heat. Reduce the heat to low. Toss the Gruyere and Emmental cheeses in a bowl with the cornstarch. One handful at a time, stir the cheeses into the wine, mixing until the cheeses melt before adding more. 

Cook, stirring constantly, until the fondue just comes to a simmer. Stir in the kirsch, and season with pepper. 

If the fondue is too thin, add more cheese or stir in cornstarch dissolved in wine. If too thick, stir in a little warmed white wine. 

To serve, transfer the pot to its stand on the table. Spear the bread cubes onto fondue forks and dunk into the cheese.

Source: iVillage

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