French-Italian Alps Fondue

A rich and creamy cheese fondue with Italian fontina, French reblochon and kirsch from Clodagh McKenna
By Clodagh McKenna
French-Italian Alps Fondue
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 cloves garlic, peeled
  • 80 ml dry white wine, plus extra to thin fondue
  • 200 g fontina cheese, in chunks
  • 200 g reblochon cheese, in chunks
  • pinches of nutmeg
  • 1 tbsp cornflour
  • 2 tbsp kirsch
  • sea salt and freshly ground black pepper

To serve (selection of)

  • gherkins
  • Bayonne ham
  • pickled onions
  • chunks of bread


1. Rub the interior of a stainless steel saucepan with the garlic clove and discard the garlic. Warm the pan then pour in the white wine and bring to a simmer over a medium heat.

2. Drop in the fontina and reblochon cheeses, and a pinch of nutmeg. Cook, stirring with a whisk, until the cheese melts.

3. Combine the cornflour with the kirsch in a small bowl. Mix thoroughly and stir into the cheese mixture.

4. Continue to stir and simmer until cheese mixture becomes smooth. This will take about 5 minutes. Season with salt and freshly ground black pepper, add in a splash more of white wine if the fondue is too thick.

5. Transfer to a fondue pot, set over a flame and serve, along with fondue forks, a selection of guerkins, bayonne ham, pickled onions or chunks of bread.

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