Fondue from Central Switzerland

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for 4 persons

  • 1 clove of garlic, peeled and sliced into two
  • 300 g. Sbrinz AOP, finely grated
  • 200 g. raclette cheese, roughly grated
  • 300 g. Tilsiter Suisse (red label), roughly grated
  • 3½ dl. white wine
  • 4 teaspoons of cornflour
  • 1 teaspoon of lemon juice
  • 1 small glass of kirsch
  • Ground pepper, grated nutmeg


  1. Rub the fondue pot with the clove of garlic. Mix the cornflour with the Sbrinz AOP, the raclette cheese and the Tilsiter. Add the white wine and lemon juice and bring to the boil whilst stirring continuously. Pour in the kirsch and season with the pepper and nutmeg.