This is the traditional Swiss Cheese Fondue. Choose the number of people, then choose the number of pots you'll use. The recipe (per pot) will adjust below.
Prep Instructions

Number of People:

Number of Pots:

Instructions:

Make sure your caquelon (or pot) burner is ready to go at the table with plenty of fuel. The Fondue will be prepared on your stovetop.
Recipe

1. Rub the inside of the caquelon with the garlic (peeled and crushed) and leave in bottom.
2. Add all but a half glass of wine and heat gently while stirring.
3. When the wine is hot, Add the cheese in small amounts while stirring.
4. Lower the heat and add the corn starch mixed with the half-glass of wine.
5. Keep stirring until all the cheese is melted and beginning to simmer. Do not boil.
6. Add the Kirsch!

Have your guests ready at the table with the burner lit. When your Fondue is ready, take it to the table and let the burner keep it bubbling.

Some add a dash of Black Pepper or Nutmeg on the surface of the cheese before delivering to the table.

See Fondue Folklore to start the meal properly and explain the important rules!

In Case of Emergency...

• If too thick, add heated wine.
• If too thin, add cheese or a little more corn starch.
• If fondue separates, stir. Or, try a few drops of lemon juice and stir. Or try 1 Tsp corn starch and 2 Tbsp wine and stir.

Cheese

Wine/Liquor:

Bakery:

Other:

Others' Yours Touch to Add!

Our family has many stories about fondue fun (and failures) ... here are some tips!

Fondue Rules:

• In our family we start the first "dunk" in the cheese only until everyone has a piece of bread ready and is tapping their fork on the edge of the pot. Then we all dive in together for the first taste!
• If a man loses his bread in the cheese, he owes the host a bottle of wine.
• If a woman loses her bread in the cheese, she must kiss all the men.
• "Under the cheese bread fights" may or may not be allowed.

Complimentary Food and Drink:

• A light salad - with vinegrette.
• White Wine - usually the same used in the fondue.
• Pie - Apple or light fruit.
• After dessert - a shot of Kirsch with coffee

Fondue Faux Pas:

• Legend tells that if you drink water during a fondue, the cheese will turn to cement in your gut. This may be true. Stick to the wine and Kirsch. It's acceptable for children and non-drinkers to drink soda.
• Don't have Fondue during May - August. General rule: Fondue during months with an R in their name.
• Its not horrible, but colored forks are for meat fondue.
• Red Wine just doesn't work.
• Be careful to buy the correct Kirsch! Get the Brandy type, not the Liqueur.
• Hors d'oeuvres aren't necessary. If you must, make them light.
• Please use Imported Swiss Cheese! American Swiss is not the same. ... Unless it's Gran Cru from Monroe, WI :) The stronger the cheese, the better the fondue.