Swiss Style Cheese Fondue

When Roger, from our office, was an 18 year old (decades ago!) he worked in a Swiss Hotel kitchen for 5 months, washing dishes and prepping food. As the season progressed, he was allowed to make the cheese fondues on his own and, by the time he had finished, he reckons that he had single handedly created between 900-1000 of them. That was in 1978, but good recipes don’t change. So, tried and tested, here is his.

Swiss Style Cheese Fondue
PREP TIME 30 minutes MAKES
  • I slightly stale French loaf, cut into 2-3 cm squares, with each piece having some crust
  • 50 ml Kirsch
  • 2 tsp cornflour
  • 400 gm Gruyere cheese (use the real thing)
  • 400 gm Emmenthal cheese
  • 300 ml of dry white wine
  • clove of garlic

Preparation method

  1. Peel the garlic clove, and rub it all over the inside of the fondue pan. Discard the rest of the clove.
  2. Dissolve the cornflour into the kirsch.
  3. On a medium heat, put the wine into the fondue bowl and bring it to a gentle boil.
  4. Add the grated cheeses, and stir until they are fully melted into the wine.
  5. Then add the kirsch mixture.
  6. Carefully place the fondue bowl on its stand, over a heat that is just sufficient to keep the mixture gently boiling.
  7. Place the bread pieces into a large dish in the middle of the table, and then tuck in!
  8. For a lively party, make sure that there is a forfeit to be paid if someone loses their bread in the fondue!