Dish

Fondue genevoise

Geneva Fondue

Fondue genevoise is made by rubbing a garlic clove around the inside of a fondue pot and then heating white wine and kirsch in the pot. Once the wine is hot, grated Gruyere and Emmental cheeses are added and stirred until melted and smooth. The resulting fondue is creamy, rich, and flavorful. It is traditionally served with cubes of bread for dipping. Fondue genevoise is a great way to bring people together and enjoy a cozy meal.

European cuisine› Alpine cuisine› Swiss cuisine

Dipping Sauce

Origins and history

Fondue genevoise originated in the canton of Geneva in Switzerland. It is believed to have been created in the 18th century as a way to use up leftover cheese and bread. The dish has since become a beloved Swiss tradition and is now enjoyed around the world.

Dietary considerations

Gluten-free

Variations

There are many variations of cheese fondue, each with its own unique combination of cheeses and flavorings. Some popular variations include fondue moitié-moitié, made with equal parts Gruyere and Vacherin Fribourgeois cheeses, and fondue bourguignonne, made with hot oil for cooking meat.