How to make a perfect Swiss Fondue

The secret to making a perfect Swiss Fondue is to using the right kind of cheese. Two cheeses to be precise — they are Gruyere and Vacherin Fribourgeois (not to be confused with Vacherin Mont d’Or). 

Swiss Fondue

Here's the recipe:

Fondue Moitie-Moitie (for 4 people)


400g of Gruyere Reserve (grated)
400g of Vacherin Fribourgeois (cut into small cubes)
1 clove of garlic
300ml of white wine
3tsp of potato or corn starch
100ml kirsch and pinch of pepper (optional)


  1. Rub the fondue pot with the clove of garlic (optional, leave the garlic in the pot)
  2. Over medium heat, mix in the pot Gruyere, white wine, and starch until smooth, whilst stirring continuously
  3. Add Vacherin Fribourgeois and mix until smooth
  4. Optional: add kirsch and pepper. 
  5. Transfer from the stove to the burner and enjoy with some crusty bread. (To further enhance your meal you can enjoy it with some boiled potatoes, crunchy gherkins, pickled onions, and a glass of wine). 

Vacherin Fribourgeois cheese is a bit of an endangered species so it is hard to come by. We stock it only in the winter. If you'd like to buy some please click here. 

Looking for a nice wine to go with your fondue? I highly recommend this fabulous Gruner Veltliner


The Cheese Lady x