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    Swiss Cheese Fondue with Emmental and Gruyere

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    Swiss Cheese Fondue with Emmental and Gruyere

    This rich and meltingly moreish fondue is perfect for sharing with friends on a cold winter's evening. Dip in and taste the mountains.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 1 clove garlic, halved
    • 300ml dry white wine
    • 1 tbsp cornflour
    • 2 tbsp kirsch
    • 200g Waitrose Emmental, grated
    • 200g Waitrose Gruyère, grated
    • Suggested accompaniments to serve
    • ½ x 450g jar Wairose Pickled Onions in Balsamic Vinegar
    • 120g pack Waitrose Farm Assured Antipasto Misto
    • ½ x 340g jar Waitrose Cornichons in Sweet and Sour Vinegar, drained
    • 500g pack baby new potatoes, cooked
    • Bread, cubed (try Waitrose Rye & Walnut Bread or Waitrose Tomato and Rosemary Pave)


    1. Rub the inside of a fondue pan (or a heavy-based saucepan) with the garlic. Discard the garlic then add the wine to the pan and bring to the boil.
    2. Meanwhile, in a small bowl, blend the cornflour with the kirsch to a smooth paste. Reduce the heat under the fondue pan to low and stir in the cheeses and the blended cornflour, stirring constantly until the cheese melts and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.
    3. Set the pan over a table burner and, using long-handled forks, dip your chosen accompaniments into the fondue. Stir the fondue occasionally to prevent the cheese from sticking.

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    Cook's tips

    The fondue needs to be kept warm after making: if you do not have a fondue set with a table burner, you could use a plate warmer under a saucepan or heatproof dish instead.


    Average user rating

    2 stars