Savoury Swiss Fondue

This rich fondue is traditionally enjoyed with bread but is equally luxurious with fresh slices of apple, pear and pineapple - if you’re looking for a lighter alternative. Enriched with Kirsch and white wine, this fondue makes for great soul food during the colder months. 

  • 800 g KALTBACH Fondue
  • 300 ml white wine 
  • 4 teaspoons corn starch
  • 4 cl Kirsch brandy
  • 1 garlic clove
  • pepper, ground nutmeg
  • Rub the inside of the caquelon down with a cut garlic clove before discarding the garlic. Spread your fondue mixture evenly across the bottom of the caquelon. Pour in the white wine and while stirring the mixture constantly, bring to a gentle simmer.
  • Mix together the corn starch into a glass of Kirsch and add into the KALTBACH Fondue mixture. Continue simmering on a low heat until the fondue thickens.
  • Add pepper, nutmeg and Kirsch to taste. Serve with a dry white wine like a Rousette from Savoie or a Swiss Chasselas.
  • Add sea salt and pepper to taste and serve the soup in small tureens. Arrange the baguette slices on top and, if desired, add thyme as a garnish - then, voilá, ready to eat!
  • Preparation time: Approx. 20 minutes (serves 4).



The KALTBACH Fondue Mix contains a balanced mix of our finest cheeses. Its refined taste and particularly creamy texture come as a result of the cheeses maturing in our cave, which makes this fondue a must-have for connoisseurs.

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KALTBACH cheese stand for an inimitable cheese experience.

Only the best cheeses are will be ages in our cave until perfection. For the cheese to develop its distinctive unique taste, it needs time, an appropriate climate and attentive care. This is the only way of ensuring a flavour that deserves the KALTBACH label.


We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP; as well as unique creations, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue.

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