Skip to site content
The Group Travel Leader Small Market Meetings Going on Faith

Switzerland cheese fondue recipe

Photo and recipe courtesy

Prep: 15 mins
Cook: 50 mins
Ready In: 1 hr 5 mins

Original recipe makes 8 servings

•    24 baby red potatoes
•    2 quarts water, or amount to cover
•    2 teaspoons salt
•    2 tablespoons cornstarch
•    5 teaspoons kirsch liqueur
•    3 cups dry white wine
•    2 cloves garlic, minced
•    1 pound Emmentaler cheese, shredded
•    1 pound Gruyere cheese, shredded
•    1 teaspoon ground nutmeg
•    2 loaves baguette-style French bread, cut into cubes
•    1 (16 ounce) jar pickled pearl onions, drained
•    1 (12 ounce) jar pickled cornichons

1.    Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain potatoes, and set aside.

2.    Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.

3.    Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.

4.    Transfer the cheese mixture to a fondue pot. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.