How to Make a Swiss Gruyere Cheese Fondue 

JFC. There are some rabid cheese fondue fans in here. LMAO.

This is his recipe and preference 🤦🏽‍♀️ he specifically says he adds a lot of garlic and spices etc for his personal taste... haters always complaining man. Looks delicious to me

I'm Swiss too and absolutely love your Fondue - bravo. Memories of my childhood coming back when we older kids were allowed to stir the "8" and were told otherwise the Fondue wouldn't be good. And it's a must to have a spoon with a hole so the cheese can go through - LOL. As an adult I started experimenting with spices and herbs too and it adds a new dimension to the traditional recipe. Years later I discovered a restaurant in Zermatt who's absolute hit was what they called "herb fondue". No idea what kind of fresh herbs they used but it was superb. It was an almost green fondue and the restaurant had a waiting list ... Being a garlic fan too I love the amount of garlic you put in. Kevin - just ignore the puritans - LOL. They lack any fantasy and imagination! En Guete!!

protect this man, this cheese fondue looks amazing

Discovered this video last year and absolutely saved my cheese fondue! This year I am using the same video again. Cut down ingredient list per person is very helpful. Im using a bit less spices for my taste. Thank you!!

The most authentic recipe I know ❤

There so many ways to do that dish and he did it his way. Looks good I’m sure every house in Swissy didn’t cook the exact same way people. And 100 chefs will do it 100 different ways but similar

This is an amazing video, great way to understand the technique. I tried it a couple of ways and this worked really well to make a kirsch cornstarch slurry and add it at the end. Thank you!

Thanks for sharing your Fondue recipe watching from Japan

Take half Greyerzer and half Vacherin cheese (makes the fondue creamy)) and if you like it a little bit of Emmentaler, to much of it makes it chewy. To make it mor fluffy and better for the stomach, put a little trace of natron (sodium bicarbonate)to it when its cooked. As a desert, you may put pieces of pear into the cheese instead of bread pieces, this is delicious! This receipe is called moitie-moitie, drom the French words, half and half. Enjoy

We just made it and it is fantastic! Different flavor from what I traditionally think of as fondue, but I like it better. Thanks!

This guy has it nailed down tight. The recipe portions listed as per person makes preparation sensible. Purchasing the right amount of cheese is easier. It's a peasant dish, not gourmet. Using Emmental is fine but unimpressive, so I use Jarlsberg (the Norwegian version of Emmental) and find it better to my taste. The Gruyere can vary a lot in flavor. I advise you to taste before you buy. It WILL make a difference. Wine choice is a big influence too. I've used plain Mt. Rhine with great success. Imported Kirschwasser is very difficult to find here, so I used a domestic distilled right here in Idaho. It worked. As for the bread, a multi-grain baguette is far superior to white flour French bread. Schenk did a fine no nonsense job. Those recipe proportions will be my go to Swiss fondue from now on. One more note. I've used the alcohol burners. They are miserable. Use a good, controllable electric hot plate instead. It may look un-cool, but you'll be happier. No burning.

I helped my mom whenever we made fondue. I shredded the Swiss Emmentaler 70% and 30% Gruyere cheeses and shook them in a paper bag to coat flour all over it before melting in the pot. We used white pepper to avoid colored bits in the fondue. Great recipe and I like the cute background music! Part of the experience is the wonderful aroma of fondue and burning Sterno in the house.

Looks delicious

Hi, I'm from Switzerland :-) I have a suggestion, try "Herren Fondue moitié-moitié" - this contains 50% Gruyère, 50% Vacherin, 1TS crushed green pepper, 1TS grainy mustard... the other ingredients as usual (garlic, starch, Fendant wine, Kirsch)... try it, it is fantastic!

Great, im hungry now Love the music

Thanks for the very interesting video. I didn't know about the tea tradition with fondue, and dipping the bread into kirsch first. In the Canton de Vaud, we gravitate toward the 50% Grueyere/50% Vacherin recipe. I'm traveling to Switzerland in a few months and will load up on fondue at COOP, as well as some Cailler chocolate. I'll have to keep my eyes open for that kirsch brand that you recommended.

Very well done Sir. Thank you. From Stowe, VT, USA

Whenever I decide to try a new dish I watch at least 5 different videos but I settled on this one for some reason. . . I think it was the lots of garlic because nobody else I found on RU-vid recommended that and it seemed "ballsy" somehow in a good way because I just YEAH I love garlic but I DONT love nutmeg so just to be safe I left out the nutmeg and I didn't have any Kirsh either. I left out the Paprika. Just Pepper, Italian herb mix and a dash of cayenne pepper and EIGHT count'em EIGHT cloves of garlic squished through one of those garlic press things so my friends wouldn't get angry -- they had no clue how much garlic I put in there. YUM!

This recipe was amazing! My family we loved it and I used it as my sauce for chicken cordon blue pasta

Thanks for sharing this amazing recipe, we made our fondue tonight and it turned out brilliant!

Excellent, thank you for your demonstration, it was a good lesson full of helpful information

Thank YOU, looks very nice, our family loves fondue, cheers from Brazil!

That's how you do it! Legend.

Fondue isch guet u git ä gueti lunä ;-)) mmhhh grossartig!

I see you are using Peller Estates chardonnay...I also used a Santa Carolina chardonnay....but just for a change I tried Asiago cheese which has such an interesting flavour did not need the kirsh I also like garlic; but if you don't just add one quarter tsp nutmeg & some freshly ground pepper...amazing...also I used a leftover strong Belgium style bread(similar to bagette) Great presentation...looks delicious. THANK YOU.(a simple baby spinach salad on the side would round out the meal. It looks like you are having a great time in the kitchen and entertaining.

I'm Swiss, the only criticism is that it looks a little too thin, when this is the case, just add some corn flour, it usually helps. Also if you can get some Appenzeller it would really add to the flavor.

He is an absolute DELIGHT. 💯

Swiss is heaven on earth.

I love how peasant dishes have elevated to gourmet food in so many cultures. We've made this fondue a few times and it's a real crowd pleaser. Thanks for sharing your interpretation of this amazing dish.

Hi, can you please make more food videos? This one is really good!

I toast my bread cubes.....and add the flour (not corn starch) into the cheese. Works like dream.

FABulous video thanks James... Bon Appetit and Cheers!

You guys are all haterz! how many have you been to swiss chalet? that's right.... nobody! Since i'm the expert here, I can approve the authenticity of this cheese fondue! legit!

Thanks a lot for such a awesome recipe..really loved it the way you made the fondue...mouth watering...😋😋😋😋😋😍😍😍😍😍😇😇😇😇

Wow this looks explosively Good lol get buzzed and munch is life 🤗

What a great recipe I made it and it was delicious!!!

To all haters, so you mean just because of 'cultural thing' people should upload 100+ videos with the same recipes all the time? Don't u know the word authentic with a twist? Since he has all the basic ingredients of an authentic fondue, i didnt even know the rest of the authentic ingredients until now, i thought it's only cheese and cornstarch, i have no idea about this wine etc etc, so be grateful for people sharing their secret recipes to us, atleast we have a lot of references.

This recipe is the best!!!!

Great Recipe! Looks Good! Thank You Kevin!

In my Family we melting kornstach in the wine so you have an homogene liquid to add in. And the 50/50 fondue is really good but the real first fondue is from Vacherin fribourgeois and just some water ;)

What a lovely fondue pot

Finally a good fucking recepie for fomdue on this plattform. The first after many, many i watched

Thank you for sharing, will try this recipe this Thanksgiving

Super gemacht 👍🏻

Thanks for sharing this great recipe, it certainly gives me more ideas.

Legend.

Looks delish 👌

This looks amazing thanks for sharing❤

This looks good.I'm hungry now!🖒

You sound like a fellow Canadian sir edit: "deciliter" definitely Canadian, greetings from Ontario, j'aime le fromage, merci

Absolutely fantastic.

Looks delicious .m

at 5:50 you can see how the cheese separates from the whine. If you add the cornstarch at the beginning, with the whine, that wont happen.

Never try fondue need to try one...

with my friends if your bread drops off the fork into the fondue you have to host next fondue party

Can you please share your bread recipe as well? 😍

Looks great

Yummy 😋

You, Sir, are a Fondue Master. Looks amazing, but being from Texas I would have to add shrimp, crawfish & mushrooms to it...🤣🤣🤣🤣 Don't hate me too much. Great recipe.

OMG sir you forgot the most important thing, the VACHERIN! I add around 60% of it and 40 of Gruyère for the fondue to be more smooth, less salty and the genuine Swiss recipe to do it!

Perfect 😊👌🏼

Very cool. Thanks

Love ur videos

Well that was one expensive but nice fondue. Thanks.

I make this recipe once a month, but i have yet to use the swiss liquor

wonderful life ... yammmyyy

Looks good to me. But I would have to use less alcohol.

we have a rule that the fondue fork you dip in the cheese never goes into your mouth, we put the bread on a plate and use a normal fork to eat, that way the fondue fork is never contaminated in your mouth.

I would eliminate the herbs and use less garlic. I'd add a little fresh Thyme from my garden...Haven't made Fondue in years but only used some garlic and nutmeg and Gresham ground black pepper...

Hi , can you please help me , how can I replace kirschwasser if I don't have any ?

Hi. Tried to make this today and there was a lot of fat on top of the fondue. I could pour this off but is this avoidable? We're thinking it was just cheap cheese but wanted to get your opinion if you don't mind. It was clear and yellow. Basically like melted butter. Tasted OK but was really oily and not that runny. More like cheese on toast cheese. Any tips?

Traditionally, I its actually 50% Swiss Gruyer and 50% Emmenthal. But this looks so tasty too! 😋

Mmm mmm good!

Yum!

Very yummy!

Give me some for me.... yummmm

Great recipe and tutorial. Tried it and was very successful. Thank you:) Question: Can you use other liquor when Kirsch is not available?

Is it ok to make this dish without the nutmeg? Or can i substitute it with somthing else?

I meet one special human never meet again like him in my life he was very very normal and good I will never forget him he was Swiss and he was in holiday where I meet him His name was ( Walter ) and unfortunately forgot his last name 😔 I was 14 till 17 and he was 38 or 43 max and he let my and my brother dream come true even it was for couple of days he was speciale for us hopely hè live and Is healthy 💪🥹

This looks like it tastes awesome....but literally just melting good cheese tastes just as good. I understand this is traditional.

What watch are u wearing sir..

If you're adding 8 CLOVES of garlic, what's the point of rubbing the pot with one clove first?

YEAH BUDDY!!!!!! ♡

PLEASE tell me where you got that white spatula you mixed it with. My mom had one of those, not plastic, its like bone or maybe some coated wood idk, but ours broke and we can literally not find it anywhere in existence, they all just make shit plastic ones

Does the alcohol evaporate or cook out?

What is the substitution for wine

That's a lot of spice and herbs, not what I'd do but I'm sure it's good

All your cutesy Tupperware containers give me a pain where the sun don’t shine.

Do more cooking videos please. You seem to know your stuff.

You have invented a very exotic, mediterranean recipe ! ONLY garlic, nutmeg and pepper (at the end) for a swiss fondue. Wine and kirsch are OK.

Is it the Kirsch necessary?

Would Vodka work if you cant find Kirsch?

3:15 may i know which powder u put inside there?

I think you put too much spices and liquid, but my mouth is still watering watching this...

merci!

🎉🎉🎉

This seems overly complex with spices....especially paprika...I have never been in a Swiss home where they use paprika or other herbs in the mix. My mom (who is Swiss) makes a roux of Olive oil, roasted garlic ,flour, and a very dry white port wine for thickening...and Kirsch is not a given in every household in Switzerland...I use a Hungarian Cherry Palinka...and Rye bread...not in any Swiss home I've been in.

I'm Muslim and I want to try this recipe out but it has wine can I make it without it? is there a substitute?

Only one Swiss cheese that’s it ? Not another chees?