Classic Cheese Fondue

READY IN: 20mins
Recipe by ElleFirebrand

Published in Food & Wine, January 2008 issue.

Top Review by evelynathens

Well, my kids are now fondue converts.LOL I hadn't made a fondue in years, and this sounded a classic rendition - and it is. The kirsch is invaluable in achieving the 'right' taste, imo. Used crusty bread, steamed new potatoes and cornichons (baby gherkin dills).

Ingredients Nutrition


  1. In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
  2. Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
  3. Add the cheese mixture all at once.
  4. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
  5. Stir in the Kirsch and season with salt and pepper.
  6. Serve with the bread, salami and pickles.
  7. Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.

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