Gruyère Fondue


1-1/2 cups dry white wine
1 garlic clove (halved)
1 teaspoon lemon juice
1 lb grated Gruyère cheese
1 tablespoon cornstarch
1/3 cup kirsch 
freshly grated nutmeg to taste
freshly grated white pepper to taste

2 loaves of crusty French or Italian bread, cut into 1-inch cubes.


  • Rub the inside of a heavy saucepan with the garlic halves. Leave garlic in the saucepan and add wine and lemon juice, bring to boil. 
  • Stir handfuls of cheese into the wine mixture, stirring constantly until all cheese is added and mixture is blended well.
  • In small bowl mix together cornstarch, nutmeg, white pepper and kirsch. Add to the cheese mixture stirring constantly, until it just begins to bubble, but do not let it boil.
  • Transfer mixture to the heated fondue pot and keep it hot over low heat.
  • Serve with bread cubes.

Makes 6 servings.

Real Cooking

Did You Know?
Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère. (French Gruyère-style cheeses include Comté and Beaufort.) French Gruyère-style cheeses must have holes according to French agricultural law, whereas Swiss Gruyère is a solid cheese with no holes.

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

To make an 80 kg (176 lb.) round of Gruyère cheese, about 800 litres (211 gallons) of milk are used.