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Traditional Cheese Fondue

A fondue favorite with dry white wine, Gruyere and Emmental cheeses, this flavorful fondue can be served with French bread, mushroom caps, asparagus spears or a selection of other veggies.

Traditional Cheese Fondue


  • 180 ml (¾ cup) dry white wine
  • 180 ml (¾ cup) water
  • 1½ Tablespoon Kirsch
  • 2 Tablespoons cornstarch
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground black pepper, optional
  • 225 g (8 ounces) Gruyère cheese, cubed
  • 225 g (8 ounces) Emmental cheese, cubed


  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 3-4 minutes or until mixture is smooth and warm.
  5. Pour mixture into fondue pot.

Chef's Notes

For dippers, try cubed country French bread, mushroom caps, steamed or grilled asparagus spears, and steamed or grilled broccoli and cauliflower.

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