J'Adore! Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
My earliest childhood food memories are of making this Cheese Fondue, my Grandmother Pauly’s Authentic Swiss Cheese Fondue. In this exact same red pot.
My grandmother was Swiss German. She grew up in Davos, one of the most beautiful little traditional Swiss villages you ever did see, nestled in the mountains near Zurich. During the War she fell in love with my Grandfather, an American Pilot. Can you imagine the courage it took my grandmother to board a steamship to America, speaking very little English, to get married?
I have the most incredible memories of my Grandmother Pauly and most of them include delicious, decadent meals. Copious amounts of food laid out on the big rancher style table on our family’s Organic Dairy Farm in Montana. Nothing fancy, but always good, wholesome food.
Authentic Swiss Cheese Fondue is one of the first dishes my grandmother ever taught me to cook. I remember standing tippytoe on a chair next to the stove in her kitchen, stirring the fondue in a continuous figure “8” until I felt my arm would fall off. That first taste of crunchy baguette, dipped into the rich, hot cheese and I knew it was worth it!
Equipment Needed for Cheese Fondue
Heavy bottomed pot (I use my Le Creuset Dutch oven) to cook the fondue
A fondue pot (like this one) is great for table service – it keeps the cheese consistently hot but it is not necessary.
A cheese grater. Sometimes I cut the cheese into pieces to save time, but it does not melt as well.
Pauly’s Swiss Cheese Fondue:
Yield: 6 portions
Ingredients:
1.5 pounds of Cheese, grated
- ½ pound of Gruyere
- ½ pound of Emmenthal (Jarlsberg also works here)
- ½ pound of Appenzeller
5 cloves of Garlic
1 clove sliced in half, 4 cloves diced very thinly
2 cups of dry white wine
1 tbsp of butter
1 tbsp of cornstarch
1 ½ tbsp of Kirsch (If you don’t have Kirsch you can skip this – the fondue is pretty boozy already with the 2 cups of wine!)
For the croutons:
2 day old French Baguettes, cut into bite-sized pieces. (If you haven't tried making your own, I highly recommend trying out my recipe for beginners)
Instructions:
Heat the oven to 350F.
Spread the Baguette pieces on a cookie sheet (or 2 if need be) and set aside.
Rub the halved clove of garlic, cut side down, all over the inside of a cast iron enameled pot or a fondue pot. Discard.
In the garlic coated pot, heat the butter together with the remaining chopped garlic on medium heat. When they become lightly brown, add the wine. Careful not to let the garlic become dark brown.
In a large bowl, Mix the cornstarch in with the grated cheeses– you will want to ensure that there is a little bit of cornstarch all over the cheese.
Once the wine begins to lightly simmer then start adding the cheese, one handful at a time, allowing to melt before adding another handful. At the same time, stir the fondue continuously with a wooden spoon in a figure “8” formation. NEVER stop stirring! This technique is the difference between a smooth, rich, creamy fondue and globs of cheese stuck to the bottom of a pot. Trust me, I have been there. The entire process should take about 10-15 minutes – feel free to tag team with a family member if your arm starts to get tired. If ever you feel the cheese sticking, bring the heat down a little.
Once all the cheese is added it is time to stir in the kirsch and continue stirring for another 2 minutes.
5 minutes before I am ready to serve, I put the Baguette pieces in the hot oven to warm.
Voilà! Your Authentic Swiss Cheese Fondue is ready!
Authentic Swiss Cheese Fondue Service
This is where it is nice to have a fondue pot – the little candle underneath keeps the fondue warm while it is on the table. If you don’t have a fondue pot you might want to reheat the cheese halfway through dinner to keep it creamy.
I like to serve mine with an additional side of charcuterie and some cornichons too. You can also dip roasted vegetables into the cheese if you are so inclined – Brussels sprouts work really well!
Please let me know if you make this recipe, I would love to hear from you.
Other Le Chef's Wife Recipes you will enjoy:
25 Best French Holiday Recipes
French Themed New Year's Eve at home
How to host an Après-Ski in your backyard
About Le Chef's Wife
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!
Au plaisir,
Le Chef's Wife
Print
Authentic Swiss Cheese Fondue:
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6
- Cuisine: Swiss, French
Description
Learn to make an authentic Swiss Cheese Fondue. A rich, creamy blend of Swiss cheeses and a no-fail technique to get the perfect fondue. A great recipe to enjoy on a cold winter's night.
Ingredients
1.5 pounds of Cheese, grated
- ½ pound of Gruyere
- ½ pound of Emmenthal (Jarlsberg also works here)
- ½ pound of Appenzeller
5 cloves of Garlic
1 clove sliced in half, 4 cloves diced very thinly
2 cups of dry white wine
1 tbsp of butter
1 tbsp of cornstarch
1 ½ tbsp of Kirsch (If you don’t have Kirsch you can skip this – the fondue is pretty boozy already with the 2 cups of wine!)
For the croutons:
2 day old French Baguettes, cut into bite-sized pieces. (If you haven't tried making your own, I highly recommend trying out my recipe for beginners)
Instructions
Heat the oven to 350F.
Spread the Baguette pieces on a cookie sheet (or 2 if need be) and set aside.
Rub the halved clove of garlic, cut side down, all over the inside of a cast iron enameled pot or a fondue pot. Discard.
In the garlic coated pot, heat the butter together with the remaining chopped garlic on medium heat, when they become lightly brown, add the wine. Careful not to let the garlic become dark brown.
In a large bowl, Mix the cornstarch in with the grated cheeses– you will want to ensure that there is a little bit of cornstarch all over the cheese.
Once the wine begins to lightly simmer then start adding the cheese, one handful at a time, allowing the cheese to melt before adding another handful. At the same time, stir the fondue continuously with a wooden spoon in a figure “8” formation. NEVER stop stirring! This technique is the difference between a smooth, rich, creamy fondue and globs of cheese stuck to the bottom of a pot. Trust me, I have been there. The entire process should take about 10-15 minutes – feel free to tag team with a family member if your arm starts to get tired. If ever you feel the cheese sticking, bring the heat down a little.
Put the Baguette pieces in the hot oven to warm, 5 minutes before you finish.
Once you have added all your cheese it is time to stir in the kirsch and continue stirring for another 2 minutes.
Voilà! Your Authentic Swiss Cheese Fondue is ready to serve!
Ann Appenzeller says
Holy crap! This recipe has my last name in it! Lol
Anina Belle Giannini says
it does indeed!! My Swiss Grandmother's trick to the tastiest fondue is Appenzeller cheese 🙂