Martins Famous Pastry Shoppe
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Classic Swiss Fondue
Cups Swiss Cheese, shredded
Cups Gruyère Cheese, shredded
Tablespoons Flour or Cornstarch
Clove Garlic, cut in half
Cup Dry White Wine
Tablespoon Lemon Juice
Tablespoons Kirsch or Dry Sherry
Martin's Party Potato Rolls, for dipping or serving
Various Accompaniments (cooked meat or seafood; steamed baby potatoes;
steamed asparagus, broccoli, or cauliflower florets; mushrooms;
bell peppers; apple or pear slices; cherry tomatoes; crackers or pretzels)
  1. Rub the inside (bottom and sides) of a cheese fondue pot with the garlic clove; discard the garlic.

  2. Combine the wine, flour or cornstarch, and lemon juice in the fondue pot and cook over medium-low heat, stirring occasionally, until bubbling, 1-2 minutes.

  3. Gradually add the shredded Swiss and Gruyère cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch or sherry.

  4. Keep warm over simmer setting or transfer to a double boiler. Spear Party Potato Rolls and other accompaniments with fondue forks or skewers; dip in the fondue, and enjoy or make into mini sandwiches.

    Tip: If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.