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Make your own fondue

Grated Swiss cheese, fresh garlic, a little Swiss white wine, cornflour to bind and a little lemon juice. The basic cheese fondue recipe has few ingredients. As such, it is quick and easy to make. Whether you opt for the classic Moitié-Moitié fondue with half Le Gruyère AOP and half Vacherin Friourgeois AOP, or a pure L’Etivaz AOP fondue: cheese fondue is always a great option. And, when it comes to combinations and ingredients – the world is your oyster.

It is all down to the perfect combination

It doesn’t matter which cheese from Switzerland you opt for, it needs to not be too fresh, as mature cheese melts better. You can, of course add other types of cheese to the basic cheese mixture. Examples include Appenzeller®, Tilsiter, Tête de Moine AOP or even a Swiss Alpkäse or alpine cheese. Our fondue recipes provide plenty of inspiration. But here is our tried-and-tested basic fondue recipe for newbies and beginners – success guaranteed!

Tips for perfect fondue

The fondue is too runny
Add an extra handful of grated cheese. If it is still too runny, turn up the heat on the flame and add a little cornflour dissolved in wine or Kirsch.

The fondue is too thick
Turn up the flame and add a little white wine to the fondue, stirring vigorously.

The fondue splits
In this case, you need to put the fondue pot back on the cooker. Add a teaspoon of cornflour dissolved in white wine and fresh lemon juice, stir vigorously and bring back to the boil.

Are children eating too?
Simply leave out the alcohol and replace it with alcohol-free apple juice.


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