Fondue with Swiss Cheese and Kirsch

Name: Fondue with Swiss Cheese and Kirsch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 2 tablespoons Kirsch (cherry brandy); 1 clove garlic, halved; 1 tablespoon cornstarch; Salt and pepper to taste; Crusty bread, cut into cubes; Vegetables (optional), for dipping

Highlighted under: Global Flavors

I absolutely love making fondue, especially when it involves rich Swiss cheese and a splash of Kirsch! This recipe has been a staple at our gatherings, where everyone eagerly dips their bread into the bubbling cheese. The warm, gooey texture paired with the slight tang from the Kirsch creates a truly delightful experience. I enjoy using a blend of cheeses for depth of flavor, and the secret really lies in letting them melt perfectly together. Trust me, this fondue will turn any occasion into a memorable feast!

Created by

Sophia Lane

Last updated on 2026-01-12T02:19:19.861Z

Making fondue with Swiss cheese and Kirsch is more than just a recipe; it's a delightful experience. I remember the first time I tried traditional Swiss fondue at a charming mountain lodge in Switzerland. They used a mix of Gruyère and Emmental cheese, and I was captivated by the combination of flavors! I learned that the Kirsch not only adds a lovely depth but also helps in achieving that beautiful, creamy consistency that makes fondue so irresistible.

To master this dish, it's essential to use high-quality cheese and to heat the mixture slowly, stirring continuously for the best texture. I also like to serve it with a variety of dippables like crusty bread, apples, and even vegetables, providing a great contrast to the rich cheese. This has become a family favorite, and it never fails to impress our friends, especially during cozy gatherings in the winter.

        Why You Will Love This Fondue
        Rich, creamy texture perfect for dipping
The distinctive flavor from Kirsch enhances the cheese
A fun and interactive dining experience with friends and family

      

Choosing Your Cheeses

In this fondue recipe, the combination of Gruyère and Emmental cheeses is essential for achieving a well-balanced flavor. Gruyère brings a nutty richness, while Emmental provides a milder, buttery note. Together, they melt smoothly, creating that beloved creamy texture. If you're seeking a variation, consider adding a bit of raclette cheese for a sharper taste or using a smoked cheese for a unique twist.

When grating the cheese, use a box grater or a food processor for uniform shreds that melt evenly. This is crucial because uneven pieces might not achieve the same gooey consistency during melting. Aim for a fine to medium grate, as larger chunks can lead to clumping rather than a smooth sauce. Grate the cheese just before using it to maintain freshness and flavor.

Perfecting the Fondue Technique

The key to achieving a silky smooth fondue lies in how you incorporate the cheese with the wine. Always add the cheese gradually while stirring gently with a wooden spoon. This helps to control the melting process and prevents the cheese from seizing. If you notice that the mixture starts to clump, a splash more wine and some vigorous stirring can help rescue it.

Maintaining the right temperature is also important. You want the wine to be steaming, not boiling, when you add the cheese. Boiling can cause the mixture to separate. It’s best to aim for a temperature around 170°F (77°C) — just below simmering. After adding the Kirsch and cornstarch mixture, continue to stir gently until the fondue thickens, which should take only a minute or two.

Serving and Pairing Suggestions

To enhance the fondue experience, prepare a platter of dippables. In addition to crusty bread, consider offering a variety of boiled or roasted vegetables like broccoli, carrots, and bell peppers. Not only do they offer a colorful presentation, but they also add a refreshing crunch that contrasts beautifully with the warm, rich cheese.

For beverages, a nice dry white wine pairs splendidly with this dish, echoing the wine used in the fondue. If you're feeling adventurous, a side of charcuterie—think cured meats and pickles—adds a delightful savory element to the table. Don't forget to keep the fondue warm by using a candle or an electric fondue pot on a low setting to ensure everyone enjoys it at its best temperature.

Ingredients

Gather these ingredients for a perfect fondue:

Fondue Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 tablespoons Kirsch (cherry brandy)
1 clove garlic, halved
1 tablespoon cornstarch
Salt and pepper to taste
Crusty bread, cut into cubes
Vegetables (optional), for dipping

Make sure to prepare the dippers while the fondue is warming up!

Instructions

Follow these simple steps to create a delicious fondue:

Prepare the Fondue Pot

Rub the inside of a fondue pot with halved garlic clove. Discard the garlic.

Heat the Wine

In the pot, add the dry white wine and bring it to a simmer over medium heat.

Melt the Cheese

Gradually add in the grated cheeses, stirring continually until melted and smooth.

Add the Kirsch

Stir in Kirsch and cornstarch mixed with a little wine to thicken. Season with salt and pepper.

Serve

Set the pot over a low flame and serve with bread cubes and vegetables for dipping.

Enjoy your fondue while it's warm and bubbly!

Pro Tips

For a robust flavor, feel free to experiment with different types of cheese. A blend of aged cheese can elevate your fondue experience!

Ingredient Storage

If you have leftover cheese, store it in an airtight container in the fridge. It can last up to a week, but for the best flavor, use it within three days. Before you make your next fondue, grate the cheese again for optimal melting. As for Kirsch, keep it stored in a cool, dark place—its shelf life is pretty forgiving, lasting for months after opening.

Any leftover fondue can be refrigerated and reheated for a second round, though it's crucial to do so slowly. Microwaving fondue can cause it to seize; rather, warm it gently on the stove with a splash of white wine, stirring continuously until the desired consistency is returned.

Troubleshooting Common Issues

If your fondue turns out too thick, don’t fret! Just stir in a bit more warm white wine to reach your desired consistency. Conversely, if it’s too runny, a mixture of cornstarch and cold water can help thicken it up. Gradually add this mixture while stirring until you achieve the perfect texture.

Another challenge might be when the cheese separates, often due to overheating. If this happens, remove the pot from heat and incorporate a splash of Kirsch while stirring vigorously. The acidity can help reunite the fat and liquid, bringing your fondue back together.

Questions About Recipes

→ Can I use other types of cheese for fondue?

Yes! While Gruyère and Emmental are traditional, you can mix in cheeses like Fontina or Gouda for different flavors.

→ What can I dip in cheese fondue?

Crusty bread is classic, but you can also try fruits like apples, vegetables, and even cooked meats.

→ How do I store leftover fondue?

If you have leftovers, let it cool and then store it in an airtight container in the fridge. Reheat gently on the stove before serving.

→ Is fondue safe to make without a fondue pot?

Yes! You can prepare it in a regular pot, but be sure to keep the heat low and stir continuously to prevent burning.