Traditional Fondue Recipe from the Dedalus Kitchen

Jan 25, 2022Dana Pellicore

Let’s get one thing straight — we’re in it for the wine.

Fondue is the kind of tradition we go nuts for. It’s the great unifier on the ski hill, or at least the après ski hour. Whether you’re a pro athlete barreling down the slopes of St Anton am Arlberg in the Tyrolean Alps or a newbie wobbling around on cross-country skis in your own backyard, you can enjoy a gooey pot of melted Alpine cheese and a glass of something good. 

Here’s our recipe for the ultimate Dedalus-style fondue. It comes straight from our mongers — the most knowledgeable cheese folks we know — who selected a classic blend of Gruyere, Raclette, and Emmentaler. They've outlined a few substitutions you can make, based on what you can find. The only non-negotiable part is the wine you'll be drinking as you stir this pot of bubbling goodness.


1. These three cheeses are a very classic Alpine combo, but can be substituted for any other meltable cheese. It’s entirely up to your taste.

2. Big garlic fan? Add it chopped to your wine reduction, instead of just rubbing the pot. Trade up to roasted garlic for a sweeter addition.

3. Any dry white wine will work, but bottles from the Savoie (a region of France that includes the French Alps) are especially fitting — use a bit and enjoy the rest with dinner.

4. Kirsch might be a bit hard to find, but don’t worry, easy substitutes include vermouth, brandy, and whiskey.


    • 1 clove garlic, peeled
    • 3/4 lb Gruyere, grated
    • 3/4 lb Emmentaler, grated
    • 1/2 lb Raclette, grated
    • 2 tbsp cornstarch
    • 1 cup white wine
    • 2 tsp fresh lemon juice
    • 2 tbsp kirsch 
    • To taste: fresh grated nutmeg 
    • To taste: fresh ground black pepper

    The Preparation

    1. Rub a heavy-bottom pot with the peeled garlic clove; discard the clove. 

    2. Combine all three cheeses, grated, in a large mixing bowl; toss with the cornstarch, coating the cheese evenly.

    3. Heat the white wine and lemon juice over medium-low heat, until bubbles just begin to form on the bottom of the pot.

    4. Add in the cheese in four parts, stirring constantly, until fully melted, about 10 minutes.

    5. Remove from heat and stir in the kirsch, nutmeg, and black pepper.  Serve immediately.

    The Wine

    Anytime we're eating fondue, we're also drinking mountain wines. These bottles come to us from mountainous regions, often at high elevations, in places like Vermont, Alto Adige, Jura, Alsace, Savoie, and Bugey. The throughline is less of a flavor and more of geography and culture.

    Shop our collection of mountain wine here

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