Fondue with Swiss Cheese and Kirsch

Name: Fondue with Swiss Cheese and Kirsch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyère cheese, grated; 200g Emmental cheese, grated; 1 cup dry white wine; 2 tablespoons kirsch (cherry brandy); 1 clove garlic, halved; 1 tablespoon cornstarch; Freshly cracked black pepper; Bread cubes for dipping

Highlighted under: Cozy Ideas

I absolutely love making fondue with Swiss cheese and a splash of kirsch. There's something magical about the way the creaminess of the cheese combines with the fruity notes of the kirsch. For me, fondue is not just about the cheese; it's a communal experience where friends gather around the pot, dipping crusty bread into the bubbling mixture. Over the years, I've perfected this recipe, ensuring that the texture is smooth and the flavors are perfectly balanced. It’s the ideal dish for cozy nights or entertaining guests.

Created by

Marigold Pearson

Last updated on 2026-01-11T19:53:45.518Z

As I prepared for a gathering, I decided that fondue would be the star of the evening. I wanted to create a rich, creamy blend of Swiss cheese, and I opted to add kirsch for that extra kick. I found that letting the cheese gently melt at low heat allowed for a silky texture that makes the fondue irresistible. A hint of garlic rubbed on the pot also adds a lovely undertone that complements the cheese beautifully.

To keep the flavor balanced, I always mix two types of Swiss cheese: Gruyère for depth and Emmental for creaminess. It’s crucial to toss the cheese in cornstarch before adding it to the pot, as it helps thicken the sauce and keeps everything smooth. Pairing it with fresh bread and some pickles on the side creates a delicious contrast that rounds out the meal.

Why You'll Love This Fondue
Silky texture with a perfect blend of flavors
The addition of kirsch elevates the taste profile
A fun and interactive dining experience for everyone

The Perfect Cheese Blend

For a velvety and dynamic fondue experience, the combination of Gruyère and Emmental cheese is essential. Gruyère brings a rich, nutty flavor, while Emmental adds a slight sweetness and creaminess. When mixed, they not only melt beautifully but also provide a depth of flavor that enhances the overall fondue experience. Ensure you grate the cheese finely; this small detail will help the cheese melt more evenly without clumping.

If you can’t find Gruyère or Emmental, consider using a mix of Fontina and a mild white cheddar as substitutes. While these alternatives will slightly alter the flavor profile, they can still provide a delightful fondue experience. Just remember to maintain a similar total cheese weight to ensure the right consistency.

The Role of Kirsch

Kirsch is not merely an optional ingredient; it adds a unique layer of complexity to your fondue. This cherry brandy enhances the warmth and sweetness of the cheeses while balancing any richness with its tart notes. I recommend using high-quality kirsch, as the flavor will shine through in the final dish. If you're looking to avoid alcohol, a cherry juice reduction can serve as a non-alcoholic alternative, though it may lack the same depth.

When incorporating kirsch, it’s important to add it only after the cheese has melted. This prevents any harsh alcohol notes from overpowering the dish. Stirring continuously after adding kirsch ensures a smooth integration, allowing its fruity notes to be fully appreciated in every bite.

Serving and Pairing Ideas

When it comes to dipping, opt for an assortment of dipping items. While crusty bread cubes are classic, feel free to include steamed vegetables like broccoli or carrots, and even sliced apples or pears for a sweet contrast. I often recommend a sturdy bread, such as a sourdough or baguette, as they hold up well while being dipped, ensuring each bite is filled with melted cheese.

Pairing your fondue with a crisp, dry white wine enhances the dining experience. Wines like Sauvignon Blanc or a light Pinot Grigio complement the flavors of the fondue and cleanse the palate nicely. Additionally, consider serving pickles or charcuterie on the side for added texture and flavor contrast, creating a delightful spread for your guests.

Ingredients

Gather these ingredients for a delightful fondue experience.

Main Ingredients

200g Gruyère cheese, grated
200g Emmental cheese, grated
1 cup dry white wine
2 tablespoons kirsch (cherry brandy)
1 clove garlic, halved
1 tablespoon cornstarch
Freshly cracked black pepper
Bread cubes for dipping

Make sure to have enough bread for dipping!

Instructions

Follow these steps for a perfectly smooth fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove to infuse a subtle flavor.

Mix the Cheese

In a bowl, combine the grated Gruyère and Emmental cheese with cornstarch, ensuring all the cheese is coated.

Heat the Wine

Pour the dry white wine into the fondue pot and heat it over medium heat until hot but not boiling.

Add the Cheese

Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth.

Incorporate Kirsch

After the cheese is fully melted, stir in the kirsch and season with black pepper to taste. Keep stirring until everything is well blended.

Serve

Transfer the pot to a fondue stand and serve immediately with bread cubes for dipping.

Enjoy your fondue while it's warm!

Pro Tips

For the best flavor, use high-quality Swiss cheeses. Keep the heat low to prevent the cheese from burning or becoming gritty.

Troubleshooting Common Issues

If your fondue turns out too thick, try adding a splash more wine or kirsch while stirring over low heat. This can help achieve the desired creamy consistency without compromising flavor. On the other hand, if it’s too thin, a bit more cornstarch mixed with wine can help thicken it up. Just make sure to dissolve the cornstarch fully before adding it to avoid clumps in your fondue.

Separating cheese is another common issue. To prevent this, ensure you are continuously stirring during the melting process. If separation does occur, using a whisk to blend the mixture back together can help, but the key is to keep the heat low to maintain a smooth consistency.

Make-Ahead Tips

While fondue is best enjoyed fresh, you can prepare some elements ahead of time. Grate the cheeses and toss them with cornstarch, placing them in an airtight container in the fridge for up to a day. The garlic can be prepped as well, just be cautious with the rubbing as too much garlic infusion can overpower the dish.

If you have leftovers, you can store the fondue in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a little wine or kirsch to help restore its creamy texture. Make sure to stir frequently and avoid boiling, which could cause it to become grainy.

Scaling the Recipe

This fondue recipe easily scales up for larger gatherings. Just maintain the same cheese ratio and adjust the wine and kirsch accordingly. For every additional two servings, simply increase the cheese mix by 100 grams and add an extra quarter cup of wine. Make sure to use a sufficiently large fondue pot to accommodate the larger volume.

When scaling down, be cautious with the cornstarch as it may be challenging to measure smaller amounts precisely. A good rule of thumb is to keep at least one tablespoon for every 200 grams of cheese to ensure the right texture. Adjusting the cooking time may also be necessary, so monitor closely to achieve that perfect melt.

Questions About Recipes

→ Can I substitute the cheese?

Yes, you can use other kinds of cheeses, but make sure to choose ones that melt well.

→ Is kirsch necessary?

While it enhances the flavor, you can omit it if you prefer. Just add a bit more wine.

→ What can I dip besides bread?

Vegetables like blanched broccoli or cauliflower work great, as do cooked potatoes.

→ How do I store leftovers?

Store any leftover fondue in an airtight container in the fridge and reheat gently on the stove.