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Fondue - some tips from Mani Schmid

A cheese fondue is both quick and easy to prepare. Can you think of any other dish which requires so little effort yet gives everyone so much pleasure? But why does fondue, in particular, enjoy such a huge following? It's popular all over the world so what more proof is needed?

Of course, you don't eat Adelboden fondue just to feel good, but also because it tastes heavenly. Whatever the case may be, the main thing is to sit down together with family or friends and enjoy a happy and relaxed time together over a delicious fondue. If you have a lot of guests, the best way is to prepare the fondue directly at the table on a burner -  if only because of the incredible atmosphere it creates. While the fondue is being made to perfection, why not offer your hungry guests some morsels of air-cured meat or ham?

And what about dessert? How about something light such as fresh fruit salad, sorbet or plain fruit?

Manis fondue recipe for 4 people


1 clove of garlic, halved
800g Adelboden fondue cheese mixture
4 teaspoons of cornflour
400ml white wine from the Canton of Vaud
1 teaspoon of fresh lemon juice
1 small glass of Seeländer kirsch
Freshly milled pepper
Freshly grated nutmeg


Rub the fondue pot ("caquelon") with the garlic cloves and - if desired - leave these in to add more flavour to the fondue.

Combine the Adelboden cheese fondue mix with the cornflour in the fondue pot and let it marinate in the white wine and lemon juice for approx. 2 hours.

Then slowly heat up the mixture, stirring constantly, until the cheese has melted.

Finally, add the kirsch, season with pepper and nutmeg, and serve immediately.

Keep the fondue warm on the burner with a gentle heat.

Useful tips:

Kirsch (made from cherries) is ideal for cheese fondue, but any clear spirit can be used.

Instead of white wine, why not try using cider, beer or even champagne?

If you a want to make it extra luxurious, try adding a dash of cream to the mixture.

For a change, you could add a handful of steamed mushrooms, shallots, cooked lardons, fresh herbs, green pepper or a small piece of blue cheese.

Marinating the cheese mixture in cornflour and cold wine for 2 hours will help make your fondue extra creamy.

Bread straight out of the oven is hard to digest so use white, half-white, or wholemeal bread which is at least a day old.

If you add a pinch of sodium bicarbonate to the warm fondue, it will become lightly frothy.

Children don't always enjoy fondue as much as adults because they find the acidity of the cheese and wine mixture unpleasant. To overcome this, replace bread portions with fruit pieces (e.g. pineapple, pear etc.) to stick on their forks. The natural sweetness of the fruit will neutralise the acidity.

If the fondue is getting too thin, increase the flame on the burner, dissolve some cornflour in a small amount of wine or kirsch, add it to the mixture and stir until it thickens.

If the fondue is getting too thick, simply increase the flame on the burner and add some extra white wine while stirring constantly.