Swiss Fondue

Recipe courtesy of Chef Tom Bowes, Dip Cafe
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings


  • 1/2 pound Gruyere, coarsely grated
  • 1/2 pound Emmental, coarsely grated
  • 2 teaspoons cornstarch
  • 1/2 garlic clove
  • 2/3 cup dry white wine ( Chardonnay is fine)
  • 4 tablespoons Kirsch (dry cherry brandy)
  • Pinch freshly grated nutmeg
  • Freshly ground pepper
  • Dipping items of your choice, such as bread cubes or apples
    • recipe tools


      Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


      On TV

      ON AIR

      what's hot

      Sugar Showdown

      Get Cooking Channel on your TV.