Classic Swiss Fondue

The fall season has finally started to settle in, and there’s nothing we crave more at this time of year than rich, warm comfort foods. Cheese fondue is a delicious meal any time of year and an especially fantastic treat for a dinner party. Oliver’s gourmet cheese Department is your go-to for the essentials, and this week is featuring on sale 2 exceptional Swiss selections, Mifroma Cave d’Or Aged Gruyere Bio and Gotthelf Slowfood Emmentaler. When it comes to sumptuous fall delights, nothing can compare to fondue!

  • Serves: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes


  • 1 pound Mifroma Cave d'Or Aged Gruyere Bio, grated
  • ½ pound Gotthelf Slowfood Emmentaler, grated
  • 1 cup dry white wine
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 ½ tablespoons kirsch
  • freshly ground black pepper
  • freshly grated nutmeg
  • Assorted breads, fruit or vegetables, prepared for dipping


  1. In a cheese fondue pot or medium enameled cast-iron casserole combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.

  2. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy.

  3. Serve at once with accompaniments of choice.

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