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Cheese Fondue

If you're thinking of hosting a dinner in the depths of winter, you should seriously consider a Cheese Fondue. There is something wonderfully cozy about gathering around a pot of warm, melted cheese with friends. We brought the Alps to the table with charming Villeroy & Boch 'Artesano Montagne' dishes, which gave our decor that rustic, chalet feeling.

You can make the classic Swiss recipe (below) or you can simply buy a fondue mix, which is available at many grocery stores. We served ours with cubed baguette, steamed new potatoes, roasted broccoli, and garlicky mushrooms. These aren’t all Swiss classics, but we like to switch things up! We also had little bowls of capers, cocktail onions and cornichons, their acidity is a refreshing contrast to the (very satisfying!) weight of the cheese. All that’s missing are the slopes!

Swiss Cheese Fondue (serves 4)


  • 10 oz.(300g) Gruyère, grated

  • 10 oz. (300g) Emmentaler, grated

  • 1 clove of garlic

  • 10 fl. oz. (300 ml) dry white wine

  • 3 tablespoons cornstarch or arrowroot

  • 2-1/2 tablespoons (40ml) Kirsch, cherry brandy

  • pepper

  • freshly grated nutmeg

Serve with some of the following options:

  • plenty of white bread (such as baguette) cut into cubes

  • steamed new potatoes

  • cornichons, capers, caper berries, cocktail onions

  • roasted vegetables such as broccoli, asparagus or mushrooms

Peel the garlic clove, cut it in half and rub it on the inside of the fondue pot. Add the wine and heat slowly. When it’s warm, add the cheese little by little whilst continually stirring. Once all the cheese has been incorporated, heat through. Combine the cornflour with the Kirsch and add to the cheese mixture, keep stirring, and heat through until it’s well combined. Season to taste with pepper and nutmeg.

Bring the fondue pot to the table over a low flame, pierce a cube of bread onto your fork, and dip away!

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