Cheese Fondue for Two

With Comté Réserve, Gruyère, Maréchal, Urnäscher or Die Alte Hexe

This iconic Swiss dish is making a comeback — and it’s perfect for a cosy dinner for two. At K-SEIN Fromagerie, we’ve selected a blend of aged alpine cheeses like Comté Réserve, Gruyère, Maréchal, or Urnäscher to create a fondue that’s rich, smooth, and full of flavour.

Serves: 2
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients

• 400g grated alpine cheese (Comté Réserve, Gruyère, Maréchal, Urnäscher, Die Alte Hexe – or a mix)

• 200ml dry white wine (such as Riesling or Chasselas)

• 1 garlic clove, halved

• 1/2 tsp baking powder (or a pinch of bicarbonate soda)

• 1 tsp cornflour (maize starch)

• Freshly ground black pepper

• Optional: 50ml kirsch (cherry brandy)

• To serve: crusty bread, charcuterie, pickles, small potatoes

Method

1. Prepare the pot
   Rub the inside of your fondue pot (or a heavy-bottomed saucepan) with the cut sides of the garlic clove.

2. Mix the thickener
   In a small bowl, dissolve the cornflour and baking powder in the kirsch (or a splash of wine if not using kirsch). Set aside.

3. Start melting
   Pour a small amount of wine into the pot and add a handful of grated cheese. Stir gently over low to medium heat until melted.

4. Add gradually
   Continue alternating wine and cheese in small quantities, letting each addition melt fully before adding more. Stir gently throughout to maintain a smooth texture.

5. Incorporate the thickener
   Once all the cheese is melted, add the cornflour/kirsch mixture and stir for a few more minutes. This helps stabilise and emulsify the fondue.

6. Season
   Add freshly ground black pepper to taste.

7. Serve warm
   Pour into your fondue pot and place it over a low flame or burner to keep warm. Enjoy with bread cubes, cured meats, pickled vegetables, and small boiled potatoes.

Tips from the Fromagerie

• Cornflour helps prevent separation and gives your fondue a beautifully smooth finish.

• Mix and match cheeses to your taste — for a bolder version, add a bit of Die Alte Hexe.

• Keep the heat gentle. Never let your fondue boil.

Recipe by K-SEIN Fromagerie
Because cheese is better when shared.