Cheese Fondue (Fondue Suisse)

Cheese Fondue (Fondue Suisse)

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Servings: 10
Calories: 549


  • crushed garlic
  • 14 oz Emmenthal
  • 28 oz Gruyere cheese
  • cornflour
  • 1 pint dry white wine
  • juice of 1/2 lemon
  • 4 1/3 floz kirsch
  • grated nutmeg
  • small pinch of cayenne


  • Rub the interior of a fondue pan with crushed garlic and add 400 g Emmenthal and 800 g Gruyere cheese, both cut into 0.5 cm dice and dusted with cornflour.
  • Place over heat and gradually add 600 ml dry white wine, the juice of 1/2 lemon, 125 ml kirsch, grated nutmeg and a very small pinch of cayenne.
  • Place the pot on a table heater so as to keep it gently simmering while guests dip their pieces of bread in it.
Calories: 549 kcal
Carbohydrates: 4 g
Protein: 34 g
Fat: 37g
Saturated Fat: 22 g
Cholesterol: 124 mg
Sodium: 346 mg
Potassium: 136 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1083 IU
Vitamin C: 3 mg
Calcium: 1122 mg
Iron: 1 mg
Cuisine Swiss
Ingredients Cheese
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