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This recipe was uploaded by Switzerland Tourism
2. Grate the Gruyere into the fondue pot
3. Blend the white wine with the cornflour
4. Add kirsch
To serve: Gently simmer the fundue over a burner at the table. Spear cubes of bread with fondue fork, dip into fondue and stir. MAke sure that the bread touches the bottom of the dish, to prevent the fondue burning and becoming bitter.
Tip: Garnish with Thyme, drain 8 sun-dried tomatoes from their oil, chop finely and mix into the fondue
Recipe created by: Bettie Bossi
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