December 23, 2025, 6:15 am | Read time: 3 minutes
Fondue is a popular meal for Christmas and New Year’s Eve. It’s an opportunity to “cook” together for hours. But what exactly goes into an authentic Swiss cheese fondue? And what definitely doesn’t? TRAVELBOOK has done some research.
There are now many types of fondue: Some enjoy it with meat, others only with vegetables. Some use hot oil for dipping, while others use broth. However, in the original Swiss version, which was invented in the Alps, none of these ingredients are included. Here, bread is dipped into melted cheese. But what sounds so simple is actually a philosophy in itself, if you want to do it right.
Ingredients for an Authentic Swiss Cheese Fondue
Even when choosing the cheese, there are some things to consider, as only certain types of cheese are used in Swiss fondue. According to the magazine “Alpenweit,” depending on the region, Appenzeller, Emmental, Vacherin, or Gruyère are preferred. In the western Swiss canton of Fribourg, the creamy Vacherin is combined with Gruyère, a hard cheese. Both types are used in equal parts, which is why this variant is also called moitié-moitié (French for half-half).
The cheese mixture also includes a dry white wine with high acidity, as well as garlic, pepper, and a pinch of nutmeg. For those who prefer it a bit sweeter, a splash of cherry brandy can be added. Most Swiss use white bread, but it should have a good crust so the pieces can be dipped better and don’t fall apart in the pot.
Which is the Right Fondue Pot?
The original Swiss fondue pot is called a Caquelon. According to “Alpenweit,” it should be made of enameled cast iron or ceramic, as these materials ensure even heat distribution. You also need a stand for the table to keep the cheese fondue warm. Modern fondue pots are heated and kept warm electrically.
Which Wine Goes with Cheese Fondue?
Suitable companions for the savory dish are dry white wines with high acidity, such as Riesling, Pinot Blanc, or Pinot Gris. They are also suitable as base wines for the recipe.
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Two Recipes for Authentic Swiss Cheese Fondue
A Bit Milder: Fondue Moitié-Moitié
Ingredients for 4 People:
- 400 g Gruyère, grated
- 400 g Vacherin, grated
- 3 cloves of garlic
- 400 ml dry white wine
- 4 tsp cornstarch
- Pepper
- Nutmeg
- 500-800 g white bread with crust, cut into bite-sized cubes
- 1 small glass of cherry brandy, optional
Preparation
- Halve 1 clove of garlic and rub the fondue pot with it
- Press 2 cloves of garlic and heat them with the wine in the pot
- Gradually add the grated cheese while stirring until the mixture bubbles, being careful not to let it burn
- Add cornstarch as desired until the desired consistency is reached
- Season with pepper, nutmeg, and optionally a splash of cherry brandy
Rather Robust: Appenzeller Cheese Fondue
Ingredients for 4 People
- 500 g Appenzeller Strong and Spicy
- 350 g Appenzeller Cream Cheese
- 1 to 2 cloves of garlic
- 400 ml dry white wine (such as Chasselas)
- 2 tbsp cornstarch
- Pepper, nutmeg, paprika (ground)
- optional: cherry brandy
Preparation
- Rub the Caquelon with the garlic cloves, which can then be chopped and left in the fondue
- Bring the white wine to a simmer in the Caquelon, and dissolve the cornstarch in it
- Gradually add both cheeses over medium heat while stirring quickly, and bring to a creamy, liquid consistency
- Season and add a splash of cherry brandy if desired. Serve immediately
Bon appétit!