Charming and cozy, fondue is an excellent typical winter dish. Hot and very tasty!!


  • 2 stale Bengal loaves
  • 1 clove of garlic
  • 2/4 bottle of dry white wine
  • 900 grams of coarsely grated Gruyère cheese
  • Black pepper to taste
  • Nutmeg to taste
  • ½ glass of kirsch

Preparation Mode

  1. Cut the bread into 3 cm pieces.
  2. Peel the garlic clove and cut in half.
  3. Attach it to a fondue fork and rub it vigorously on the bottom of the pan.
  4. Pour the wine into the pan and bring to a boil.
  5. When it starts to heat up, add all the grated cheese at once.
  6. Stir continuously until the cheese dissolves.
  7. Season with pepper and nutmeg.
  8. Add the kirsch and place the pan on the stove, in the center of the table.
  9. Adjust the flame to keep the cream at a low boil.
  10. When the mixture is uniform, each person should stick a piece of bread on their fork.
  11. Serve the fondue by dipping it in the cheese.

Mom Tips

Serve as a unique dish in winter.

To replace Gruyère with national cheese, add 1 teaspoon of cornstarch or potato starch diluted in the kirsch.

Kirsch is a drink resulting from the distillation of fermented juice from a black cherry, typical of Germany. In fondue, kirsch helps soften the melted cheese.

See also another version of the cheese fondue recipe by clicking here

Special fondue yield is approximately 4 servings


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