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Serves : 8
© Bill Bettencourt

How to Make It


Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

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Aggregate Rating value: 5

Review Count: 3552

Worst Rating: 0

Best Rating: 5

Author Name: amb9458

Review Body: Easy and delicious.  Fun for Saturday night dinner for family and friends.

Review Rating: 5

Date Published: 2016-10-16

Author Name: Rene Pachuta

Review Body: Wonderful and Very tasty!  Made this basted on the 5-star rating and it Did Not Disappoint.    I made it on the stove first and would suggest using a non stick pan.  I am still trying to get all the cheese off the bottom.  LoL!  At the end of the evening folk congregated around the fondue pot!  Will keep this recipe on hand to make again!!

Review Rating: 5

Date Published: 2016-11-04

Author Name: Swiss680

Review Body: As someone from switzerland I'm a little bit disappointed. Don't discard the garlic. Add more garlic (4-5 cloves) I've never seen anyone dipping tomatoes or fruits... usually we use only one day old pieces of white bread.

Review Rating: 2

Date Published: 2017-04-06