Always vegetarian, often vegan

Swiss cheese fondue

We have been making this fondue with Gruyere and Emmental for years now, but when the kids were young, we replaced some of it with some mild Gouda cheese. We always eat it during the holidays or when friends are coming over.

Swiss cheese fondue

We made this cheese fondue with Swiss cheese, Gruyere and Emmentaler, but when the children were little, we made it with mature Gouda cheese, also delicious.
Voorbereiding 15 minutes
Bereiding 20 minutes
Totale tijd 35 minutes
Course: Mains
Cuisine: Switzerland
Keyword: cheese, fondue
Porties: 4


  • 300 g Gruyere cheese, grated
  • 300 g Emmentaler cheese, grated
  • 100 ml milk
  • 2 tablespoons of butter
  • 3 tablespoons of flour
  • 300 ml dry white wine
  • 1/2 teaspoon nutmeg

Hapjes erbij

  • 100 g silver onions or pickles
  • 1 cucumber
  • 1 can of pineaple chunks
  • 2 baguettes


  • Melt the butter in a heavy-bottomed pan and add the flour. Stir well and let the flour cook for a few minutes. It will clump, but you can easily remove it immediately.
  • Now add the milk and stir well. Then add half of the white wine and stir well again.
  • Now we slowly add the grated cheese bit by bit, keep stirring so that the cheese can melt in the warm liquid.
  • When all the cheese has melted, add the nutmeg. If you think the fondue is still too thick, add the rest of the white wine. This is a matter of taste and convenience.
  • Pour the cheese fondue into a bowl that you can keep warm on a rechaud and serve with Amsterdam onions, cucumber, pineapple, baguette and anything else you like.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes