This recipe is adapted from the February 2006 issue of Martha Stewart Living.



Ingredient Checklist


Instructions Checklist
  • Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.

  • Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.


You can also serve this with whole fruit, which can be arranged around the pot in a beautiful display. Be sure to set out knives for cutting the fruit.

Reviews (1)

77 Ratings
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  • 1 star values: 6
Rating: Unrated
I used 4 oz of Emmental, 6 oz of swiss and 4 oz of fontina because I couldn't get Gruyere. Followed the recipe minus the cherry brandy and it was really delicious. Wish I would of used only 12 oz of cheese (as recipe suggested) instead of 14 because is was a little thicker than I wanted. I didn't have a fondue pot so I made it on the stove and then transferred to a mini crock pot. That really didn't keep it warm enough, fondue pot is on my christmas list!