Le Gruyère AOP Fondue


Ingredients for



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  • 800 g
    grated or thin slices of Gruyère AOP cheeses of different degrees of maturity
  • 1
    clove of garlic, cut into two
  • 4 tsp
    corn flour
  • 3.5 dl
    Vaud white wine
  • 1 tsp
    fresh lemon juice
  • 1 small glass
    of kirsch (optional)
  • +
    white pepper
  • +
    freshly grated nutmeg (optional)


  1. Rub the fondue dish with the clove of garlic. Leave in pot if desired.
  2. Mix the Gruyère AOP with the corn flour in the fondue dish, add the white wine and bring to a boil while stirring continuously, until the cheese has melted.
  3. Add the kirsch, season with the pepper and nutmeg and serve immediately.

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