Alain Hertz's Cheese Fondue Recipe


  • Cheese quantity (per person)
    • 100 gr. Vacherin
    • 50 gr. Gruyere
    • 50 gr. Tilsit or Appenzell, or anything
  • Butter
  • Garlic
  • A small glass of white wine
  • Kirsch
  • Potato flour
  • Bicarbonate

Note: a caquelon is a special pot for cheese fondue





  1. Prepare in a glass a mixture containing the kirsch as well as a spoonful of potato flour per person.
    Crush some garlic in the caquelon.
    Add some butter in the caquelon
    Heat the caquelon until the butter melts
  2. Add all the cheese in the caquelon with approximately 1 dl. of wine per person
  3. Cook on a medium fire by stirring up the mixture in a cross or 8 (but not in circles)
    Note: too fast a cooking will result in a block of cheese, too slow a cooking wastes time. In theory, the whole must be diluted in approximately 10 minutes.
  4. When one obtains a large thickish soup (if it is too liquid, too much wine was added), take the glass containing kirsch and the potato flour, re-mix because the flour has probably formed a large block at the bottom of the glass, and pour the contents in the fondue.
    Cook on soft fire continuously and stir up in cross for 2 more minutes.
  5. Switch off the fire Add a little bicarbonate. Stir during 30 seconds.

Ready, bon appétit