The classic Swiss fondue

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
200g grated Gruyere
200g grated Swiss (Ementhaler or Vacherin Fribourgeois)
2 to 3 tbsp plain flour
625ml dry white wine
60ml kirsch liqueur
Freshly grated nutmeg
Day-old bread for dipping, cubbed
1) Mix cheeses together in mixing bowl with flour. Place wine in saucepan and bring to a simmer, being careful not to let it come to the boil.

2) Gradually add cheese to wine, adding a handful at a time and stirring constantly until melted. After the last handful has melted, add the kirsch and freshly grated nutmeg, slowly stirring to incorporate. Transfer to fondue pot.

Serve with crusty bread

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