Fondue Recipes

Here are two classic fondue recipes that have always served us well! However, feel free to have fun and try different cheeses in your Fondue. If you start with cheese you love, you'll end up with fondue you love! 

Some of our favorite foods to dip into fondue, aside from crusty bread, include roasted broccoli, cauliflower, potatoes or Brussel sprouts.  Raw sliced bell peppers are also delicious as are tart green apple slices!

Traditional Swiss Fondue (serves 4 - 6)

• 1.5 lb. Gruyere, grated - for a milder Fondue, 15 mo. Comte works great too!
• .5 lb Appenzeller or Challerhocker (grated)
• 1.5 Tbsp Cornstarch
• 1.5 cup Dry white wine
• 1 Tbsp Lemon juice
• 1 clove garlic, peeled and cut in half
• ¼ tsp. black pepper
• 1 Tbsp Kirsch (optional)

"Moitie Moitie" (Half & Half) Fondue (serves 4-6)

• 1 lb. Gruyere, grated

• 1 lb Vacherin Fribourgeous, grated

• 1.5 Tbsp Cornstarch
• 1 - 1.5 cups Dry white wine
• 1 Tbsp Lemon juice
• 1 clove garlic, peeled and cut in half
• ¼ tsp. black pepper
• 1 Tbsp Kirsch (optional)

Method

1. Mix cornstarch into grated cheese.  
2. Rub bottom of pot with garlic clove.
3. Heat pot on medium heat and add most of white wine.  Reserve some of the wine so that you can adjust consistency later on.
4. When wine starts steaming, begin adding cheese.  As cheese melts, add more and be careful to not let it get too hot.  Add wine as necessary.
5. When all the cheese has been added, add lemon juice and kirsch (if desired).
6. Serve & enjoy!

Fondue Traditions

If a lady drops her bread in the fondue, she owes the man on her right a kiss. If a man has a similar mishap, he must fetch a round of drinks for the table.