Alpine Cheese Fondue – A Family Tradition

This recipe is special to Vicki and her family.  She said, “Cheese Fondue in our family means Christmas Eve, intimate gatherings, or just special friends.  We started making cheese fondue when we lived in Europe and are still using the same fondue pot we purchased in Switzerland 22 years ago. The secret is to only use imported cheeses.   I hope this recipe will start a tradition in your home.”   Not everyone has a fondue pot, but ask around to neighbors or friends and we are sure you will find one.  Enjoy this fun fondue at your next simple celebration!

Print Recipe

Alpine Cheese Fondue

Course: Appetizer, Main Course

Cuisine: American

Servings: 4

Equipment

• Fondue Pot

Ingredients

• 1 garlic clove cut in half
• 3/4 pound of Swiss Ementaler cheese
• 3/4 pound of Swiss Gruyere cheese
• 1 1/2 cups dry white wine
• 1 tsp corn starch
• 2 ounces kirsch cherry brandy
• nutmeg optional
• 1 loaf dense bread cut into cubes
• 2 apples cut in chunks

Instructions

• Cut garlic in half and rub the inside of the fondue pot with the garlic. 
• Grate the two cheeses in a food processor and toss together. 
• Mix the cornstarch with the kirsch. 
• Put all ingredients in the fondue pot and stir constantly over medium low heat on stove until cheese melts.
• Light the sterno under the fondue pot.   Place fondue over sterno.
• Serve with bread and apples.

Notes

You can also serve this cheese fondue with a fresh fruit salad of pineapples, strawberries, bananas and watermelon.