Cheese Fondue

Ed Baines makes a classic vegetarian winter-warmer with Swiss cheese, white wine, peach schnapps and lots of crusty bread
By Ed Baines
Cheese Fondue
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 clove garlic, halved
  • 500 ml dry white wine
  • 1 tbsp lemon juice
  • 230 g emmental cheese, grated
  • 230 g gruy√®re cheese, grated
  • 2 tbsp plain flour
  • 3 tbsp peach schnapps
  • salt and freshly ground white pepper, to taste
  • nutmeg, to taste

To serve

  • crusty bread, cut into bite-sized cubes
  • boiled or steamed cauliflower broccoli, cut into bite-sized pieces


1. Rub the inside of the fondue pot with the garlic clove and discard the garlic.

2. Add wine and lemon juice to the pot and bring just to a simmer over moderate heat. Do not boil.

3. Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy. Make sure the mixture does not boil.

4. Stir the flour and peach schnapps together in a cup and then slowly add o the fondue and stir. Add salt, white pepper and nutmeg to taste.

5. Bring the fondue to a simmer and cook, stirring, until thickened, for 5 to 8 minutes. If the fondue is too loose add more cheese, if it is too stiff add more wine.

6. Transfer to a fondue pot set over a flame and serve with bread and vegetables for dipping.

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