Ben Peoples Speaks

January 7, 2011, 9:00 am
Filed under: Uncategorized
  • 8 oz Swiss or Fontina cheese, grated
  • 8 oz Gruyere, grated
  • 2 1/2 tablespoons flour (Gluten free: substitute 1 1/2 tablespoons potato starch)


  • 1 1/2 cup dry white wine (or Riesling)
  • 1 large clove garlic
  • pepper
  • 2-4 tablespoons kirsch or triple sec


Toss the cheese with the flour

Rub the fondue pot with the clove of garlic and leave in the pot.  Heat the dish and pour in the wine.  As soon as the wine starts to bubble, turn the heat down and being adding the cheese, bit by bit, stirring with a wooden spoon.  Within a few minutes, the cheese will blend with the wine to make a smooth sauce.  Grind in some pepper and stir in the kirsch (or triple sec).  Server immediate, accomanied by bread cubes and an assorted antipasto platter.

Serves 4

Notes: While either are good, the Fontina makes for a more mild fondue.  We really like kirsch in it, but we haven’t found any in Pennsylvania yet.