Cheese fondue


Recipe: Cheese fondue recipe

Recipe ingredients

  • Cheese fondue recipe for (4 people)
  • 200 g of Comté
  • 200 g of Beaufort
  • 200 g of Appenzell
  • 200 g Swiss Gruyere
  • 200 g of Morbier
  • 4 dl white wine
  • 3 turns of nutmeg
  • 3 cloves of garlic
  • 2 tablespoons of kirsch
  • Pepper


  1. Pass your pot with garlic.
  2. Cut the cheeses with a mandolin (large holes) and place them in the caquelon.
  3. Add 3 turns of nutmeg or a ½ teaspoon of powdered nutmeg,
  4. Pour in the kirch and the wine.
  5. Pepper.
  6. Prepare your bread by cutting it into slices each one can then cut his bread to the desired size (as in Switzerland).
  7. My baker Dolcy in Frotey, had prepared a mixture of wholemeal and white bread for us.
  8. Place the fondue pot on a support and gently melt the cheese, stirring constantly.
  9. The time to melt the cheese allows you to drink the aperitif, to enjoy your guests.
  10. Once the fondue is eaten, you can crack an egg and taste the nun (crust formed at the bottom of your fondue pot)

Preparation time: 30 minutes
Cooking time: a few minutes
Number of people: 4
4 star rating: 1 review


What wine to drink with: Cheese fondue recipe

My favorite wine for this Côtes-du-jura (White) recipe (Grape varieties: Chardonnay, Savagnin)

Temperature between 11 ° and 12 °


Photo cheese fondue





More recipes:

  1. Fondue with porcini mushrooms
  2. Morel fondue
  3. Fondue with St Agur
  4. Munster and Comté fondue

  • Appenzell
  • Beaufort
  • county
  • Morbier


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