Weggis - Cheese Fondue Recipe


The traditional Swiss Fondue, a beloved culinary tradition, is more than just a meal – it’s an experience that brings people together around a communal pot of melted cheese. Rooted in the Alpine regions of Switzerland, Fondue has become an iconic representation of Swiss gastronomy. The dish revolves around the communal act of dipping bread into a pot of rich, gooey cheese, creating a social and flavorful gathering. In this detailed exploration, we’ll uncover the art of crafting the perfect Swiss Fondue, from selecting the finest ingredients to mastering the intricacies of preparation.

SWISS FONDUE ingredients

Cheese Selection:

Gruyère: This Swiss cheese is the backbone of Fondue, known for its nutty and slightly sweet flavor. Gruyère melts smoothly, contributing to the creamy texture of this traditional swiss fondue recipe.

Emmental: Another staple, Emmental complements Gruyère with its mild and buttery taste. Its characteristic holes add a distinctive touch to the texture.

Dry White Wine:

A good-quality dry white wine, often a Swiss Fendant or Chasselas, is essential for its acidity and flavor. The wine cuts through the richness of the cheese, providing balance and enhancing the overall taste.


A clove or two of garlic, cut in half, is rubbed on the inside of the fondue pot. This imparts a subtle garlic aroma to the melted cheese.

Kirsch (Cherry Brandy):

Kirsch, a clear cherry brandy, adds a unique and slightly fruity flavor to the Fondue. It also helps to prevent the cheese from clumping and creates a smoother consistency.

Cornstarch or Flour:

Cornstarch or flour is used as a thickening agent to prevent the cheese and wine mixture from separating. It ensures a cohesive and velvety texture

White Pepper and Nutmeg:

White pepper and a pinch of nutmeg provide a subtle warmth and depth to the Fondue. These spices contribute to the overall complexity of the flavor profile.


Choose a hearty, rustic bread like a French baguette or a country loaf. The bread is typically cut into bite-sized cubes, ready for dipping.


  1. Prepare the Fondue Pot:

    • Rub the inside of the fondue pot with the cut sides of the garlic cloves to infuse a hint of garlic flavor.
  2. Grate the Cheese:

    • Grate the Gruyère and Emmental cheeses. A traditional Fondue requires approximately equal parts of each, though ratios can be adjusted based on personal preference.
  3. Prepare the Wine Mixture:

    • In the fondue pot, heat the white wine over medium heat until it’s warm but not boiling. Gradually add the grated cheese, stirring continuously in a figure-eight motion to ensure even melting.
  4. Add Cornstarch or Flour:

    • In a separate bowl, mix a tablespoon of cornstarch or flour with the Kirsch until smooth. Add this mixture to the pot, stirring continuously until the cheese is fully melted and the fondue reaches a smooth consistency.
  5. Season with Spices:

    • Season the Fondue with white pepper and a pinch of nutmeg, adjusting to taste. Continue stirring until the spices are well incorporated.
  6. Serve with Bread:

    • Once the Fondue is ready, place the fondue pot on the table’s burner. Spear a piece of bread onto a long fork, dip it into the melted cheese, and enjoy the harmonious blend of flavors.

Curiosities about the Swiss fondue

Traditional Swiss Fondue Recipe
  • Communal Tradition: Fondue is not just a dish; it’s a social ritual. The communal act of sharing a pot of melted cheese dates back centuries, fostering a sense of togetherness among family and friends.

  • Fondue Parties: In Switzerland, Fondue is often enjoyed in a convivial setting, with Fondue parties being a popular winter tradition. These gatherings celebrate the warmth of friendship and the joy of sharing a comforting meal.

  • The “Fondue Rule”: Tradition dictates that if a piece of bread falls into the pot, the person responsible for the mishap must perform a designated penalty, such as singing a song or buying the next round of drinks.

  • Historical Origins: The earliest known recipe for Fondue dates back to a 1699 book published in Zurich, indicating that this iconic dish has deep roots in Swiss culinary history.

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