Traditional Fondue

This week, stop into Oliver’s and bring home a slice of Götthelf’s AOP Slow Food Emmentaler Cheese ($19.99/lb)! An incredibly special cheese, Götthelf Emmentaler is the only certified Slow Food Emmentaler in the world. Only 2 wheels are handmade each day by this husband and wife duo at their dairy and home high in the Swiss Alps. It’s the perfect for base for this most classic of Alpine dishes – fondue! Decadently creamy and rich, it’s perfect for taking the chill off a cold Fall night or for sharing over a Halloween horror movie marathon. Just remember: no double-dipping!

*Cheese price good through 11/3/20.

  • Serves: 1 Fondue Pot
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • 1 lb. Emmentaler Cheese, shredded
  • 1/2 lb. Gruyere Cheese, shredded
  • 1 Garlic Clove
  • 1 c. Dry White Wine
  • 1 1/2 tbsp. Kirsch (can substitute cognac or other brandy)
  • 1 tsp. Freshly Ground Black Pepper
  • 1/2 tsp. Freshly Ground Nutmeg
  • 1 tsp. Lemon Juice
  • Fresh Veggies, Cooked Meats, & Cubed Bread (for dipping)


  1. Rub the inside of a large fondue pot or a large enamel pot with garlic cloves until fragrant, then discard. Combine cheeses, wine, and lemon juice in pot, and heat until just melted. Stir in Kirsch, pepper, and nutmeg, and continue stirring until creamy but not stringy. Serve immediately.

  2. Not sure what to use for dipping? In addition to bread, great dippers include cherry tomatoes, red radishes, baby carrots, cooked potato, cooked zucchini, broccoli florets, sliced apples, and even grapes. If you like meats, try chunks of cooked sausages, chicken, pork, or steak, just make sure everyone sharing likes meat. Even pickles are great for dipping in fondue!

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