How to make a classic Cheese Fondue using Gruyère, Vacherin Fribourgeois and Camembert. This classic fondue recipe from Switzerland is perfect for sharing with friends. Recipe with step-by-step photos.
For the cheese fondue
You can experiment with different types of cheese by substituting one of all of the varities specified in this recipe. I would suggest only 2 to 3 cheeses for a fondue, and preferably of French or Swiss origin. Some good varieties include: Comté, Emmental and Beaufort.
If you don’t like the flavour of alcohol in your fondue, you can try to cook off some of the alcohol in the white wine by letting it simmer for 3-5 minutes before adding the cheese. You could also substitute the Kirsch with white wine.
I use a dry white wine in this recipe, which also happens to be the wine we like to serve alongside the fondue. As the wine is one of the major flavours in this dish, you definitely need to use a good quality wine which you would be happy to drink; the wine does not need to be expensive, but it needs to taste good.
Kirsch is a strong cherry brandy. You can substitute it with grappa, or even whisky is a delicious alternative. The garlic cloves gently flavour the cheese during the meal.
If you don’t want to use whole garlic cloves, the more traditional method is to simply rub one garlic clove all over the inside of the pot before starting this recipe.