Traditional Cheese Fondue recipe

During the 1970s fondue became a craze not only in America, but in Argentina as well.  My parents got a beautiful fondue set and on rare and special occasions they’d go to the expensive cheese shop and create this wonderful dish that we all could share.  As a kid I LOVED it – and I still do.  As a kid we always ate it with toasted bread crumbs. In Geneva, I discovered that fresh bread was even more authentic – and as a grown up I experimented on different things I could dip in it.

The following is the recipe that I use now.  The traditional liqueur for fondue is kirsch.  That’s not always easy to find and you may hesitate at buying a whole bottle when you only need a little bit for this dish.  I’ve substituted it with Calvados or just plain cognac or brandy with great results. BTW, in America all these cheeses are usually available at Trader Joe’s.

As a kid, and for many years, I used a regular fondue set with an alcohol burner. A few years ago I bought an electric fondue set and I LOVE it! It’s so much easier to keep the temperature at the right setting! I highly recommend getting one.

Traditional Cheese Fondue

  • 1/2 lb Havarti cheese
  • 1/2 lb Gruyere cheese
  • 1/2 lb Emmental cheese
  • 2 tbsp. cornstarch
  • 2 cloves garlic, cut in two
  • 1 glass white wine
  • 3 tbsp. kirsch or another brandy

Shread the cheeses, put in a bowl, add the cornstarch and mix together. Set aside.

Rub the garlic on the interior of the fondue pot and leave in. Add wine and heat until boiling. Add the cheese, a handful at the time, stirring until it melts. When all the cheese melts down, turn down the temperature and add the brandy. Take to the table. Maintain temperature to just bubbling while you eat.

Serve with: French or sourdough bread, raw broccoli, apple and/or pear slices, sausage slices, mini-meatballs, cooked tortellini and anything else you can think of.

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