Fondue with Schabziger

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for 4 persons

  • 1 clove of garlic, peeled and sliced into two
  • 500 g. Gruyère AOP, grated
  • 250 g. Emmental AOP, grated
  • 50 g. Schabziger, finely 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 Gruyère AOP and the Emmental AOP with the cornflour, add the white wine and lemon juice then bring to the boil whilst stirring continuously. Add the Schabziger and the kirsch, season with the pepper and nutmeg.