Cheese Fondue

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A favourite from the seventies, this old-school classic is perfect for your next dinner party!


500g cheese grated
1 garlic clove halved
300ml dry white wine
5g cornflour
2 tbs kirsch
1 pinch nutmeg *to taste
1 pinch pepper *to taste
1 baguette *to serve


  1. Rub the garlic onto the inside of a glazed earthenware pot, and then pour in the wine. Heat until it forms bubbles.
  2. Add the cheese and mix well. Continue to cook, but don’t let it boil.
  3. Add the pepper and nutmeg once mixture thickens.
  4. Mix the kirsch with the cornflour and add to the melted cheese.
  5. Serve with chunks of bread to dip into the fondue mixture.

recipe notes

Kirsch is a clear and colourless fruit brandy traditionally made from double distillation of morello cherries. If you can’t find kirsch, you can substitute with brandy or cognac.
Put the pot under water for an hour before using to help prevent the pot from cracking.
Place the pot over a tealight set when serving to keep the fondue hot.

Credits: Best Recipes