Half and Half Swiss Fondue

Half and Half Swiss Fondue

Serves 6-8 people


  • 1 lb 5 oz Gruyere Cheese
  • 1 lb 5 oz Emmenthal Cheese
  • 6 small glasses of very dry white wine
  • 6 Tbsp Kirsch
  • 3-4 cloves of garlic; cut into pieces
  • Freshly ground black pepper to taste
  • Baguette bread (day old is best to add more body and wonv¢‚Ǩ‚Ñ¢t crumble as much)


  1. Remove the rind from the cheeses and grate with a large hole grater. Peel the garlic, take a piece and rub the fondue pot generously with it.
  2. Place the thin strips of cheese into the fondue pot; add the garlic. Pour the wine and kirsch over the cheese; season with pepper. (If you use cornstarch, dissolve it in the wine before pouring over cheese)
  3. Let the cheese melt over very low heat, stirring constantly to obtain a smooth mixture. Keep the fondue pot over the heat source throughout the meal.
  4. Serve with cubes of bread presented in a basket.