~83 cal · 0g protein · 5g carbs · 0g fat (estimated, per serving)
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Pot of melted cheese fondue with bread cubes
🇨🇭 Bern
Fondue turned a way of using up hardened Alpine cheese into Switzerland's most convivial ritual. Gruyère and Emmental are melted with white wine and a whisper of garlic and kirsch into a silky pot, kept warm at the table while everyone dips cubes of bread — and whoever loses theirs in the pot owes a round.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb Gruyère and Emmental, grated
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1.5 cups dry white wine
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1 clove garlic
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1 tbsp cornstarch
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1 tbsp kirsch
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1 large loaf crusty bread, cubed (for dipping)
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a scrape nutmeg
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to taste black pepper
Instructions
1
Rub the pot with the cut garlic, then warm the wine.
2
Add the grated cheese (or plant cheese) a handful at a time, stirring in a figure-eight until melted.
3
Stir the cornstarch into the kirsch and add to thicken to a smooth, glossy fondue.
4
Season with nutmeg and pepper.
5
Keep warm over a burner and dip cubes of bread (or potato).
Bern / Alpine tradition.
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🌏 While it simmers — know your destination
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Bern. Farm-kitchen capital of the golden potato cake.
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Switzerland. Alpine farm food polished to a golden crust.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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