Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World 47/ Switzerland War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity. You’ll need a fondue set with an under burner to make this recipe. Recipe for 6-8 persons


  • 400 g Vacherin, Emmentaler or Appenzeller
  • 400 g Greyerzer or Gruyère
  • 2 tablespoon "Kirschwasser" / kirsch
  • 1 clove of garlic
  • nutmeg
  • pepper
  • 2 tablespoon corn flour
  • 0.4 l white wine (dry)
  • some lemon juice
  • salt
For dipping: 3 Baguette and/or cooked potatoes/ sliced into cubes Typical Fondue dishes have the special pot, a the underheater to keep it warm and the special forks.


  1. Cut the bread and potatoes into cubes.
  2. Add the cornflour tosome of the wine (50-100ml) and mix it, put aside.
  3. Grate the cheese.
  4. Take the pot for the Fondue (originally it is called a Caquelon) and the clove of garlic and rub it in, put the wine into the pot and heat it slowly.
  5. Add the cheese bit by bit. Add the spices and the kirsch.
  6. Before serving add the wine-starch-mix.
  7. Stir well to incorporate and keep warm. Now use your foeks to skewer your bread or potatoes and dip into the cheesy mixture.