Fondue
When I dip, you dip, we dip...
Fondue is the ultimate communal meal. Rooted in Swiss tradition, this beloved dish brings together Alpine cheeses, white wine, and a whisper of garlic in one deliciously bubbling pot. Gather your favorite people, tear up some crusty bread, and start dipping.
And while a classic Swiss Fondue is hard to beat, there's plenty of room to experiment. Different cheeses bring their own character to the pot, from nutty and buttery to bold and savory. Our cheesemongers can help you find the perfect combination, whether you're following a traditional recipe or creating something entirely your own.
"half & half"
Easy to remember, classic for a reason. Comprised of half Gruyère, half Vacherin Fribourgeois.
We currently stock 3 varieties:
Alpage 2025 Riggisalp
Gruyère 1655
6-Month Semsales
Vacherin Fribourgeois AOP
Surdyk's Classic Fondue Recipe
Ingredients
1 garlic clove, halved
1 lb Gruyere, grated
1 lb Vacherin Fribourgeois, grated
1 ½ Tbsp cornstarch
1 cup dry white wine
1 tsp lemon juice
1 ½ Tbsp Kirsch
Fresh ground pepper and grated nutmeg to taste
Directions
-
Rub the inside of a Fondue pot with the cut sides of the garlic halves. Discard the garlic.
-
In a separate bowl, toss the grated cheeses with the cornstarch until evenly coated. This helps the cheese blend smoothly with the wine and prevents separation.
-
Add the wine and lemon juice to the pot and warm over medium-low heat until gently simmering. Reduce the heat to low and gradually add the cheese, one handful at a time, stirring continuously in a figure-eight motion. Allow each addition to melt before adding more.
-
Once the cheese is fully melted, stir in the Kirsch, black pepper, and nutmeg. Continue stirring gently until the fondue is smooth and creamy, approximately 2–3 minutes.
-
Transfer to a Fondue stand or keep over very low heat to maintain a warm, creamy consistency. Serve immediately with your favorite accompaniments.
Tips for Perfect Fondue
-
Take your time. Melt the cheese slowly over low heat, stirring gently and consistently for the smoothest texture.
-
Avoid overheating. High temperatures or boiling can cause the cheese to become stringy, grainy, or separate.
-
Adjust the consistency. If the fondue becomes too thick, stir in a small amount of warm white wine until the desired consistency is reached.
The Possibilities are Endless
Use our Classic Fondue recipe as a guide.
Choose different Alpine cheeses or experiment with something a little unexpected!
ALPINE
FAVORITES
Alex
Alp Blossom
Appenzeller
Beaufort d'Été
Comté Marcel Petit
Challerhocker
Fontina Val d'Aosta
Morbier de Scey
Queen of the Alps
Raclette
Schnebelhorn
Vorarlberger Alpkäse
Appalachian
Chabrin
Coppinger
Jarlsberg
Marieke Gouda
Ossau-Iraty
Pleasant Ridge Reserve
Widmer's Cheddar
Wrångebäck
BEYOND THE ALPS
Selection and availability are subject to change. Ask your Cheesemonger for their favorites!
Good Fondue deserves great accompaniments.
Pick up crusty bread from Rose Street/P46 or Baker's Field, Surdyk's Crostini, cured meats, pickled vegetables, and other specialty provisions to round out the experience.
And of course, the Fondue experience wouldn't be quite right without a proper Fondue Pot.
Available to purchase at Surdyk's Cheese Shop:
Swissmar Lugano Cherry Red Cast Iron Cheese Fondue Set (pictured above)
Swissmar Portable Raclette & Fondue Set — Candlelight Tandem