Traditional Cheese Fondue

CHEESE fondue! I introduced Miguel (see about) to this dish when he was in his adolescent years. He enjoyed it so much we ended up having it every weekend for a month! We normally just have it with really good toasted bread (then we get food coma), but sometimes adding sausages, cured meats, and fruits on the side make a good variation as well. YUMMMM!!!

Yield: Serves 4-6 or 2 Hungry Miguels and Mom (see About).


  • 1 Garlic Clove, Halved
  • 1 1/2 Cup Dry White Wine
  • 1 Tbsp. Cornstarch 
  • 2 tsp. Kirsch
  • 2-3 Cups Emmental, grated
  • 2-3 Cups Gruyère, grated
  • Nutmeg
  • Pepper
  • A loaf of really good quality bread, cut into 1 inch cubes



Rub the halved garlic in a heavy pot, (or if you have one, a fondue pot). Discard garlic. Heat pot on medium heat. Meanwhile, dissolve the cornstarch with the kirsch. Once the pot is hot enough, pour the white wine and simmer. Gradually toss in the grated cheese, a handful at a time, to the heated wine. Stir constantly in a “zigzag” pattern, not in a circular motion, as you don’t want it to ball up. (If this happens, just squeeze a bit of lemon juice to loosen the mixture). Do not allow the cheese to boil. If your pot becomes too hot, lower the heat to medium low or low. Continue to stir until thick. This will take about 5-8 minutes. Stir in grated nutmeg, and crushed black pepper. If using a different pot for cooking, transfer to a fondue pot and serve immediately with bread for dipping. Enjoy!

Note: Have the left over wine with your fondue. Swiss folklore says, “Don’t drink water, beer or juice. Have wine, kirsch, or herbal tea instead with your meal as the cheese will ball up in your stomach and will cause indigestion”.