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Classic Swiss fondue

Serves 4 – 5


  • 1 1/2 cups dry white wine—Riesling or Sauvignon Blanc
  • 1/2 pound shredded Emmentaler cheese
  • 1 pound shredded Gruyere cheese
  • 2 cloves garlic (one chopped and one whole)
  • 1 1/4 tablespoons cornstarch
  • 3 tablespoons Kirschwasser cherry brandy
  • pinch freshly grated nutmeg, fresh ground black pepper, salt


  1. Rub the inside of the fondue pot with whole garlic clove.
  2. Add wine, pepper, nutmeg and salt and bring to a simmer on the stove over medium heat.
  3. Gradually add cheeses a handful at a time. Stir continuously until the cheese is completely melted.
  4. Blend the Kirschwasser with cornstarch; add this mixture to the fondue and stir until creamy. Serve immediately.

Hudson Valley Restaurant Week is back this April 8-21!