Recipe courtesy of Tom Bowes
20 min
10 min
10 min
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


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 a chef, restaurant or culinary professional. It has not been tested for home use.

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