Here’s How To Make Our Delectable Cheese Fondue

Through the years, we’ve all seen the popularity of cheese fondue ebb and flow, as, for example, we watched The Melting Pot doors open (and later close). But many people still just can’t resist a pot of cheese fondue at a winter gathering.

Little do those fondue lovers know, cheese fondue has a long, rich history in the alpine countries, including Austria. Near winter’s end when not much is left in the larder or root cellar, many families would find the last few pieces of aged cheese, dried sausage and bread and, with a garlic clove or two rubbed on the pot’s bottom and ample splashes of white wine (for the pot and the cook), fondue would come to life.

Here at Mount Salem Kitchen, we make it quite similarly. We rub the inside of a heavy-bottomed pot with a clove of garlic, put it on a medium low flame, add shredded cheese (usually Emmentaler and Gruyere), white wine, a little schnapps (clear, not fruit or flavored), and a little flour. We then stir it as it melts and prepare bread cubes and whatever else we want to dip in the melted cheese, such as dried sausage or even broccoli florets.

Read more: A Rare and Special Experience Is Found In Our Grand Splash Tasting

Our classic cheese fondue tastes much more than simple melted cheese, however. Both our wine and schnapps give it an extra zing, and a pairing with our own wine gives it that much more pizzazz. We recommend pairing cheese fondue with our 2021 Riesling and 2021 Pinot Gris, as dry white wine is the ideal pairing for almost any cheese-centric dish and even a proper cheese course.

And there’s another way to liven up the end of winter with our cheese fondue – follow one of the many alpine customs that are as fun as they are mysterious.

Our favorite: if you’ve jabbed a piece of bread or dried sausage onto the tip of your fondue fork and it escapes into the pot of melted cheese, you need to kiss the person to your left; if you lose another, you kiss the person to your right. Moral: choose your seatmates carefully, or don’t lose your cheese!

Cheese Fondue Recipe

Serves 4-6


  • 1 Large Garlic Clove, peeled
  • 4 C. Grated Emmenthaler and Gruyere Cheeses
  • ¾ C. Dry White Wine, such as Riesling or Sauvignon Blanc
  • 1 ½ oz. 80o Spirit such as schnapps, vodka or marc
  • 3 T. White Flour
  • Salt, white pepper
  • 1 Baguette, sliced into 1” pieces that are then quartered into cubes; fresh is great, day-old OK, too
  • Optional: Dried sausage, such as Landjäger, sliced into ¼“ pieces, or small beef frankfurters roasted in a 375oF oven


  1. Rub the inside of a small heavy-bottomed saucepan with the garlic clove, lightly coating the pan with garlic essence (you may discard the clove or leave it in the pan for a surprise!).To the pan add the grated cheese and white wine, place over medium low heat.
  2. As the wine begins to simmer and the cheese melts, stir them together until smooth. Season to taste with salt and white pepper. Allow the flavors to blend over the heat for 10-15 minutes, but be careful that the cheese neither boils nor burns.
  3. If the fondue becomes too thick, add a little more wine; if it becomes too thin, sprinkle in 1 or 2 teaspoons of white flour.
  4. Your fondue is now ready to eat!
  5. Transfer the saucepan to the center of your table (with a trivet or pad underneath)
  6. With a cube of bread on your fork, dip it into the cheese and carefully twist
  7. As you lift your fork, gently twist it to capture any errant cheese, and eat.
  8. Repeat with cubed Landjäger or roasted franks.
  9. The fondue cheese will thicken as it cools, so reheat it with a little more wine and return it to the table.

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