Vaudois Fondue

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for 4 persons

  • 1 clove of garlic, peeled and sliced into two
  • 800 g. Grated Gruyère AOP that has been taken from different rounds
  • 3 dl. Vaud 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 cornflour, add the white wine and lemon juice then bring to the boil whilst stirring continuously. Add the kirsch and season with the pepper and nutmeg.

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