Swissmar's Traditional Cheese Fondue


  • 1 garlic clove, halved crosswise
  • 1-1/2 cups dry white wine (375ml)
  • 1 tbsp corn starch (15ml)
  • 2 teaspoons kirsch (10ml)
  • 1/2 lb. Emmental cheese, grated (500ml/2 cups)
  • 1/2 lb. Gruyere cheese, grated (500ml/2 cups)
  • Freshly Ground Nutmeg
  • Freshly Ground Black Pepper


  • Rub the inside of a Swissmar fondue pot with the cut sides of the garlic to flavor the pot. Discard garlic (or keep it in for a little more flavor).
  • Pour the wine into a pot and bring to a mild simmer over medium heat.
  • Toss together the grated cheese with the cornstarch.
  • Gradually add the cheese/cornstarch mixture 1 handful at a time to the heated wine in the pot and cook, stirring constantly in a zigzag pattern.
  • Bring fondue to a simmer and cook, stirring, about 5-8 minutes until thickened. Stir in the Kirsch, nutmeg and pepper.
  • If preparing your fondue in a separate pot, transfer cheese fondue mixture to a fondue pot set over lit fondue burner and serve.


Leave a comment