• 600g Le Gruyère AOP grated
  • 600g de Vacherin Fribourgeois AOP cut into cubes (or a milder, creamy semi-hard cheese alternative like Swiss raclette, Tilsiter or Emmentaler)
  • 1.5 clove of garlic
  • 6tsp corn flour
  • 525ml white wine
  • 1.5 pinch Cayenne pepper
  • 1.5 small glass of kirsch



  1. Rub the fondue dish with the clove of garlic. Leave in pot if desired
  2. Mix the Le Gruyère AOP, the Vacherin Fribourgeois and the corn flour together in the fondue dish
  3. Add the white wine and bring to a boil while stirring continuously until the cheese has melted
  4. Add the kirsch and the Cayenne pepper
  5. Keep the fondue dish warm on the burner over a very low flame.