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Classic Fondue

Updated: Feb 26

My mom is an adventurous Spirit who does what she wants when she wants, & she has always inspired me to travel, enjoy spontaneity, & be my truest self. With that being said, my mom has lived all over the US & various parts of Europe, trying food & learning recipes as she roamed. Her days in Switzerland left her with one of my all time favorite recipes - Classic Fondue! Fondue is so much more than a meal in our family, it's a tradition that happens once, maybe up to three times every winter. A time to gather together with friends & family, connecting & drinking over a pot* of cheese!

classic fondue recipe


  • 2 cups shredded gruyère cheese

  • 2 cups shredded emmental cheese

  • 1 tsp lemon juice

  • 1 tsp cornflour or almond flour

  • 1 tbsp Kirschwasser

  • 8oz. dry white wine

  • 3 crushed cloves garlic

  • 2 gluten free baguettes

  • Sterno

  • fondue pot - this is what our classic copper one looked like growing up

  • dipping side suggestions (chopped into chunks): apples, pears, carrots, salami, sausage, soppressata, broccoli, olives, pickles, apricots, cherry tomatoes, peppers, etc.

The Process

  • Start by shredding your gruyère & emmental - fondue is much easier to make if you have a partner! If you shred the cheese beforehand & have someone to help you cut up all of your dipping items**, it should only take you about 30-45 minutes to make the fondue, & it's very time sensitive, so please serve it as soon as it's ready!

  • Rub your fondue pot with the crushed garlic - you'll notice that the vintage fondue pots have two pots - one to cook your fondue in & eat out of, one for boiling water that you will place your fondue pot into once the cheese mixture is fully melted & ready to serve. Obviously, use the pot with the handle for your cheese, which you will cook the fondue in.

  • Place your fondue pot on the stove top at medium heat & add in the wine & lemon juice to heat up.

  • Once the wine, garlic, lemon juice mixture begins to simmer, reduce the heat to low or medium-low & begin to very gradually stir in the shredded cheese.

  • This stirring of the cheese will take about 20-30 minutes.

  • While you're stirring the cheese, heat up a tea kettle with boiling water to place in your second pot to keep the fondue warm as you eat it.

  • In a separate small bowl, whisk together cornflour & Kirschwasser.

  • Once your cheese is melted & emulsified with the wine, stir in your Kirsch/cornflour mixture. Stir for about 2 more minutes.

  • Once everything is mixed together, your fondue is ready to serve! First, light your Sterno, then add the second pot that will hold the boiling water to keep the fondue pot hot. Pour just a little bit of boiling water into the empty pot, just so it grazes the bottom of the fondue pot that will be placed on top. Finally, remove your fondue pot from the stove, & gently place your fondue pot within the second pot holding the boiling water. Your fondue will stay warm & is ready to eat!

Remember your fondue etiquette - no double dipping & don't come to a fondue party if you're sick! This recipe is perfect for about 4 people. Don't forget to blow out your Sterno once you are done! If there's still some jelly left in it, save it for next time.

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*One thing to note is that you will need an actual fondue pot - I suggest ceramic as it's safe & easiest to clean. Stainless steel is great as well! Do not purchase a copper pot - we used to use the copper pot that was passed down by my German ancestors, but there have been links drawn between Alzheimer's & copper toxicity, so we set that one aside. Might I also suggest thrift shopping for one - that's how Brad & I got ours! And, don't forget to grab yourself some fondue forks for eating while you're at it.

**Common Sense: place all of your dipping sides out before you serve the fondue!!

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