If there’s one dish that really represents Swiss food, it’s probably cheese fondue. As the fresh autumn air starts to settle in and the grilling season comes to an end, Swiss families get together around the caquelon (fondue pot) for a meal that’s as much about connection as it is about flavour.
I love cheese, coming from Italy and living in Switzerland and at Fermento, we have been exploring the world of cheese and beer pairings. Today, we’re diving deep into the secrets of the perfect cheese fondue recipe—one that honours its roots—while exploring how to pair it perfectly with craft beer. We’ve got a tasty variation for anyone who wants to cook directly with beer — use our Golden Breeze to create a rich, malty Bierfondue—this recipe focuses on the traditional Swiss preparation method.
This recipe follows the traditional Swiss preparation method, which is always a winner! Here, we keep the wine in the pot, adding a touch of our honey beer Fermento Ventuno in the glass to create a truly unique tasting experience.
Ingredients for the cheese fondue recipe
Preparation steps
Step 1 – Prep the Pot
To start your cheese fondue recipe, take the cut garlic clove and rub the inside of your pot vigorously. You can leave the garlic in for extra flavour or take it out.
Step 2: Heat the Wine
Pour the white wine into the pot and warm it over medium heat on the stove. It should be hot but not boiling. This liquid base is very important for a smooth cheese fondue recipe.
Step 3: Melt the Cheese
Turn the heat down low. Gradually add the grated Gruyère and Vacherin by the handful, stirring constantly using the “figure-8” motion. Let each portion melt a little before adding more to keep your cheese fondue recipe smooth.
Step 4: Thicken and Season
When the cheese is all melted and bubbling gently, stir in the cornstarch mixture. This makes the emulsion stable. Add the kirsch, a good pinch of nutmeg, and some fresh pepper. Keep stirring until the mixture is creamy.
Step 5: Serve
Transfer the pot to a burner on your dining table. Keep the heat low to keep it warm without burning the bottom. Spear a piece of bread, dip it in the fondue, and enjoy!
Before we light the burner, let’s discuss the technique. Making a great fondue is about more than just throwing cheese in a pot — it’s also about understanding the chemistry involved. Having lived in Switzerland for the last two decades and attended numerous fondue gatherings with Swiss friends, I would now like to share a few secrets I have learnt. These traditional Swiss tricks will make your cheese fondue silky smooth and unforgettable.
1. The “Moitié-Moitié”-Rule (from Fribourg) The secret to achieving the perfect balance of texture and flavour lies in the cheese blend. Das klassische Schweizer Käse Fondue Rezept verwendet “Moitié-Moitié” (halb-halb): 50 % Gruyère AOP for a nutty, savoury depth of flavour, and 50% Vacherin Fribourgeois AOP for unbeatable creaminess. This combination ensures that the fondue is neither too oily nor stringy.
2. The Figure-8 Stir The method of stirring is crucial. When melting your cheese, do not stir in circles. Use a wooden spoon to move in a “figure-8” pattern. This technique guarantees that the cheese is incorporated into the wine and prevents the mixture from clumping in the centre of the pot.
3. Acid is Essential You must never skip the wine or lemon juice. The tartness (acidity) is essential to prevent the cheese proteins from clumping together. A dry white wine with good acidity, like Fendant, is the foundation of a reliable cheese fondue recipe. For a sophisticated touch, use our Fermento Golden Breeze Pils.
4. Temperature Control The final ingredient is patience. Melt the cheese slowly over a low to medium heat. If you boil it too vigorously, the proteins will separate from the fat, leaving you with an oily, separated mess. Keep it gentle!
5. Master the dip: The “Penalty” for a Dropped Bite! This is less about chemistry and more about the correct way to do fondue! When you dip your bread in the fondue, make sure it’s firmly stuck on your fondue fork. In Switzerland, it is a no-go to lose your piece of bread in the communal pot. If you do, you might have to do something to make up for it, like buying the next round of drinks, telling a joke, running around the house or putting your naked feet in the snow! Dip with confidence and a firm grip to avoid any unexpected forfeits.
The Art of Pairing: Beer and Fondue
When it comes to choosing a wine to accompany a cheese fondue, most Swiss people would agree that a slightly tart white wine, such as Fendant, is the traditional choice. Personally, I prefer red wine, but this is a matter of taste. Kirsch is also popular, as it is widely believed that alcohol aids digestion when consuming large amounts of cheese. For non-drinkers, warm tea is the obvious choice.
However, pairing beer with fondue involves a certain know-how. Here’s how to do it. The temperature factor: there is a common belief that cold water causes the cheese to clump in the stomach, leading to digestive problems. Since beer is usually drunk chilled, it is not traditionally recommended with a Swiss cheese fondue. Although there is little scientific evidence for or against this theory, personal preference is important. If you think chilled drinks might cause problems, choose beers that are pleasant to drink even when only slightly chilled (at 10°C or above).
Choosing the right style: generally, you should avoid pils produced by large breweries or wheat beers. They are too neutral in taste to complement the flavour of the cheese, and they can only be consumed when very cold (they are undrinkable at anything other than chilling temperature). Strongly hoppy beers should also be avoided as their bitterness clashes with the saltiness of the cheese.
For the classic Moitié-Moitié cheese fondue recipe, we recommend a beer with a balanced malt aroma. This brings us to our perfect pairing: Fermento Ventuno. Our Ventuno is a honey beer that bridges the gap perfectly. It has the aromatic complexity needed to complement the Gruyère, yet is smoother than hoppy beers. The hint of honey provides a counterpoint to the savoury cheese.
Serving tip: Remove the Ventuno from the fridge 15 minutes before serving to reach the ideal temperature of 10°C, which releases the floral aromas and aids digestion.
Honey beer
Amber-gold
6.9%
Round, fruity, honey flavour, with a hint of caramel.
8 - 10°C
Large red wine glass, or brandy glass
This traditional Swiss cheese fondue recipe, a true culinary emblem of the Alps, brings together the strong tastes of Gruyère and the smooth texture of Vacherin Fribourgeois. It slowly melts with white wine and is infused with garlic, creating a creamy and aromatic treat that is great for dipping crusty bread.
This classic dish is more than just a meal; it’s a celebration of spending time together and enjoying tasty, comforting flavours. As we have seen, enjoying beer with cheese is a great thing and a fantastic alternative to wine. The possibilities are endless when you start combining the aromas and sensory characteristics of the cheese and the brew. Choosing the right beer for your cheese fondue is all about having the know-how and a sense of adventure.
Get your friends together, prepare this classic cheese fondue recipe, and pour a glass of Ventuno. CHeers!