Cheese Fondue Recipe (2024)

In Switzerland, much of the fondue is ‘moitié-moitié’, or half-half, usually Gruyère and Vacherin-Fribourgeois. Cracked pepper on your plate, to dip your bit of bread with molten cheese into it, is a must. For a lighter result, use crémant - sparkling white wine - instead of white wine.

I learned this basic recipe from a very good Swiss chef. Then I discovered that so heavy on the Gruyère and many Americans won't like it. After some fiddling I've discovered the "perfect" mix for American taste is 1/3 each of Fontina, Gruyère and Appenzeller. I'm also lucky enough to have Swiss friends, so a steady supply of Fondue/Raclette seasoning!

I swapped an ementhaller for the appenzaller, and fontina for the 3rd one, 8oz of each, and still needed to thin with a bit more wine. I can't imagine how it would have come out with 2.5lbs of Gruyere. It easily served 5 people. We also did apple slices and broccoli florets for dipping. Super fun.

One baguette for six people & three & a 1/2 pounds of cheese? Not enough bread, & too much cheese. Rolf Beeler's fondue, from the best cheesemaker in Switzerland, is about 21 ounces of cheese for 4 people, which is about 30 ounces for six or a little under two pounds. But then Swiss eat less than North Americans. The mix "contains Gruyère, Vacherin Fribourgeois, and a Valais mountain cheese..." https://www.theredcow.com.au/our-cheese/selection-rolf-beeler-fondue/

I live in Switzerland and always do moitié-moitié: half Gruyère and half Vacherin. I mix the fondue a few hours in advance, cover it, and leave it at room temperature - this makes it quite creamy. Dissolve the cornstarch in the kirsch, and also add a dash of lemon juice. Add some dried "Steinpilze" (bolets??) to the mix, and have some bite-sized cleaned mushrooms to dip in addition to the bread.

A charming touch: my friend baked the fondue in a pumpkin, the flesh of which was easily scraped up with the cheese mixture by the bread or vegetables.

So delicious and so easy. I made it with gruyere, emmanthal, and a bit of comte because that’s what Trader Joe’s has, and my guests loved it.

Based on previous comments about the large amount of Gruyere, we reduced the recipe to 1.5lbs cheese total - about 1/3 Gruyere, 1/3 Emmenthaler, and 1/3 Vacherin Fribourgeois. Cooked on the cooktop and transferred to a fondue pot. Added cheese very slowly and it came out nice and smooth. Really delicious. It was plenty for 4 adults but if I would probably double the amount next time for a larger group.

How many does this serve?

My sister lives in the Canton Valais, Switzerland and I’ve taken her lead when I make fondue here in the states. I serve a small mixed salad of chopped endive, tomatoes, corn & beets and a plate of Breseola, the closest I can find to viande seche.

I’m a cheesemonger and sell lots of fondue cheese and have made it many times. I agree that 2.5 lbs of Gruyère is way too much, with the one cup of wine recommended. With one cup of wine, we recommend 8oz Gruyère, 8oz emmenthaler, and 4 oz appenzeller, and that’s on the generous side. I’ve never put an egg in my fondue so maybe that makes a difference but before you spend a fortune on the cheeses, maybe have some extra wine at the ready at least, or check other recipes.

2 1/2 pounds of Gruyere. I can’t believe I fell for that obscene request. Not a good recipe at all.

Sam and all: I love and pay for the food section. But at the height--the very height of the pandemic is this the time to be introducing communal foods like fondue? I love dipping bread and vegetables in cheese with friends and family but not at this particular moment in time.

Should note that this serves about 8

Keep stirring! And splash away with cognac or whatever if you don’t have Kirsch, and don’t spare the horses.

So delicious and so easy. I made it with gruyere, emmanthal, and a bit of comte because that’s what Trader Joe’s has, and my guests loved it.

I live in Switzerland and always do moitié-moitié: half Gruyère and half Vacherin. I mix the fondue a few hours in advance, cover it, and leave it at room temperature - this makes it quite creamy. Dissolve the cornstarch in the kirsch, and also add a dash of lemon juice. Add some dried "Steinpilze" (bolets??) to the mix, and have some bite-sized cleaned mushrooms to dip in addition to the bread.

I swapped an ementhaller for the appenzaller, and fontina for the 3rd one, 8oz of each, and still needed to thin with a bit more wine. I can't imagine how it would have come out with 2.5lbs of Gruyere. It easily served 5 people. We also did apple slices and broccoli florets for dipping. Super fun.

A charming touch: my friend baked the fondue in a pumpkin, the flesh of which was easily scraped up with the cheese mixture by the bread or vegetables.

In Switzerland, much of the fondue is ‘moitié-moitié’, or half-half, usually Gruyère and Vacherin-Fribourgeois. Cracked pepper on your plate, to dip your bit of bread with molten cheese into it, is a must. For a lighter result, use crémant - sparkling white wine - instead of white wine.

One baguette for six people & three & a 1/2 pounds of cheese? Not enough bread, & too much cheese. Rolf Beeler's fondue, from the best cheesemaker in Switzerland, is about 21 ounces of cheese for 4 people, which is about 30 ounces for six or a little under two pounds. But then Swiss eat less than North Americans. The mix "contains Gruyère, Vacherin Fribourgeois, and a Valais mountain cheese..." https://www.theredcow.com.au/our-cheese/selection-rolf-beeler-fondue/

I learned this basic recipe from a very good Swiss chef. Then I discovered that so heavy on the Gruyère and many Americans won't like it. After some fiddling I've discovered the "perfect" mix for American taste is 1/3 each of Fontina, Gruyère and Appenzeller. I'm also lucky enough to have Swiss friends, so a steady supply of Fondue/Raclette seasoning!