Swiss-German Cheese Fondue

Cheese Fondue
Deutsches Käsefondue
This basic German cheese fondue is sure to become a holiday favorite.
Course Appetizers, Entree
Servings 4


  • 2 pounds German mountain cheese (Allgäuer Emmentaler or Bergkäse)
  • 1 bottle dry German white wine
  • 1 clove garlic
  • 2 Tbsp corn starch
  • 1 Tbsp German Kirsch (Kirschwasser) plus 1 teaspoon
  • lemon juice
  • nutmeg
  • pepper


  • Grate the cheese. Cut the garlic clove in half and rub the inside of the fondue pot with it. Warm the wine (don't let it come to a boil), add the grated cheese and let melt in the wine, stirring constantly (some lumps are normal).
  • Combine the corn starch with Kirschwasser and add to the pot. This should create a thick but smooth cheese mixture. Add a dash of lemon juice, a bit of freshly ground nutmeg and pepper.
  • Serve with French bread, cut into cubes, and a fresh salad.

Related cookware:

Lugano Fondue Set