1 1/2 C   Sweet White Wine

1 clove   Garlic

1 1/4 C   Swiss Cheese #456149

1/2 C      Gruyere #455287

1/2 C      Emmentaler #633723

1/2 C      Appenzellar #602850

1/4 C      Vacherin #453766

Pinch      Ground Nutmeg

1/3 C      Kischwasser

1/2 Tbs   Corn Starch

Salt and Pepper


Place a heavy-bottomed fondue pot on medium high heat. Scrape the bottom of the pan with the garlic to coat. Place wine in thepan and bring to a simmer, then drop the cheese in. Turn the burner down to medium and work in all cheese until it has incorporated with the wine. Continue stirring with wooden spoon for about 2 minutes. Mix the corn starch with the cherry brandy and stir to make a “slurry”. Drop the slurry in the pot and turn the burner to low. This will help stabilize the fondue while giving it the necessary aspect of cherry brandy. Season with salt, pepper and nutmeg. Serve with toasted bread, marbled potatoes, cornichones, and apples.

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