So delicious! 3 Swiss-style cheese fondue recipes (2024)

When in Switzerland... If you're traveling to Switzerland for the first time in your life, you should definitely do one thing there: try a hearty cheese fondue! This small culinary sanctuary (hello attitude to life!) has quietly become the undisputed national dish of the Swiss over the centuries - yet at first glance it seems so simple.

Swiss cheese fondue is so diverse

But you shouldn't be fooled by the understated aesthetics. The cheese fondue is already way ahead of other dishes in its diversity. Depending on your personal taste and preferences, it can and should be designed, be it in the classic way with bread cubes or in combination with fresh vegetables - there are practically no limits to creativity! And the dish from meltedCheeseis no longer an insider tip. Whether you're a gourmet or fondue amateur, the motto is: If you love cheese, you've come to the right place.

As different as the tastes are, so are the types of dishes à la “fromage fondu”. Depending on the region, you will find your own recipes that reinterpret the classic. We'll show you three recipes frommySwitzerland, with which your fondue evening is guaranteed to be a success!

You have to try these 3 fondue recipes

Das Grundrezept: Half and Half

Ingredients for 4 persons:

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  • 600g white bread
  • 1 garlic clove, halved
  • 400 g Vacherin Fribourgeois AOP
  • 400 g Gruyère AOP
  • 3 dl white wine
  • 1 tbsp Maizena corn starch
  • 1 EL Kirschwasser
  • 1 pinch of nutmeg and pepper


First of all, the bread is cut into bite-sized cubes. You shouldn't use white bread that's too fresh for a fondue - it tastes really delicious with a light crust. The next step is to rub the inside of the caquelon, the fondue pot, with garlic. The cheese is then grated directly into the pot with a grater in the style of moitié-moitié (half-and-half), before the wine is mixed with the cornstarch and poured in. Bring everything to the boil over low heat, stirring evenly. Last but not least, the kirsch is added and everything is seasoned to taste. Perfect for a cozy winter evening in front of the fireplace!

Tip: If the fondue curdles, you can mix 1 teaspoon of cornstarch with a little white wine and lemon juice, pour in and bring to a simmer again while stirring.

So delicious! 3 Swiss-style cheese fondue recipes (2)

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Luxury fondue

Ingredients for 4 persons:

  • 2 shallots
  • 1 bulb of black truffle
  • 100 g dried porcini mushrooms
  • 4 dl dry champagne
  • 2 sprigs of thyme
  • a shot of cognac


Before starting the preparation, the porcini mushrooms must first be soaked for an hour. In the meantime, the shallots and truffles can be chopped into small pieces. Then they are lightly sautéed together with the mushrooms in the caquelon over medium heat. As before in the basic recipe, the Moitié-Moitié cheese mixture is grated into the pot. Instead of the white wine, you can now add 4 dl of champagne to the fondue. Once the cheese has finally melted, it is finally seasoned with thyme and cognac - fine cheese enjoyment guaranteed!

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A touch of exoticism

Ingredients for 4 persons:

  • 400 g Tilsiter, statt Vacherin Fribourgeois AOP
  • 1 finely grated ginger clove
  • Zest a whole organic lemon
  • 1 teaspoon fruity curry powder
  • dried apricots and figs (for serving)


Instead of Vacherin Fribourgeois AOP, the basic recipe in the exotic version simply uses Tilsiter, the classic Swiss semi-hard cheese, and grates it into the pot. Then the grated ginger clove, lemon zest and fruity curry powder are mixed together well and added to the pan with the cheese. As with the other recipes, everything is heated together, but in this version it is then served and enjoyed with apricots and figs. The fondue classic with a difference.

Fondue knowledge to pass on:

  • Nothing happens without bread: Watch out! If you don't put your bread on the fork correctly, you've already lost. According to tradition, whoever drops their bread cube into the fondue has to pay for the next round of schnapps!
  • Don't forget to stir: No matter how much effort you put into stirring, at the end of the fondue evening there will always be a crust left at the bottom of the caquelon. For connoisseurs, the “grandmother” or “nun”, as she is popularly known, is a real delicacy!
  • egg laying: If you notice that the fondue is running low, people in Switzerland like to grab one or two eggs and beat them into the remaining cheese. In some regions, such as Lower Valais, you can also add aniseed schnapps if necessary.

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