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Traditional Swiss Fondue

Cook Time:

5 to 10 minutes


For 3 - 4 people

Traditional Swiss Fondue

235 g Gruyere cheese
235 g Emmenthaler cheese
79 g Appenzeller cheese
160 millilitres white wine
1 shot glass of Kirshwasser or other schnapps
1 teaspoon fresh lemon juice
A pinch of nutmeg
A good few twists of black pepper
An organic egg

You are best using a proper fondue pot for this dish, typically this is a cast iron pot with an enamelled interior. To start place the pot on your hob on a medium to high heat, add the wine, Kirshwasser, pepper, nutmeg and lemon juice then add the grated cheeses and use a wooden spoon to stir constantly. Keep stirring until the cheese melts and then combines with the sauce, takes around 5 to 10 minutes. Once the sauce has combined with the cheese, place on a fondue holder with an alcohol safety burner underneath on the table. Use fondue forks to pierce gluten free baguette pieces and stir them in the sauce before eating. When the sauce is almost all gone, crack an organic egg into the pot and use the forks to whisk in with the sauce and make scrambled cheesy egg.

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