Bread Bowl Cheese Fondue

Total time: 50m
Preparation Time: 30m

For 4 Personen

Nutritional Information

Contains 1219 Kcal, 66g Protein, 70g Carbohydrates, 66g Fat


  • Bread
  • 1 bread, rund (z.B Buurebrot; ca. 450 g)
  • 1 garlic cloves, gepresst
  • 1 tbsp. olive oil
  • Fondue
  • 1 garlic cloves, halbiert
  • 200 g strong Gruyère, grob gerieben
  • 200 g medium aged Gruyère cheese, grob gerieben
  • 200 g milder Emmentaler, grob gerieben
  • 200 g Vacherin Fribourgeois, grob gerieben
  • 4 dl white wine
  • 4 tsp. Maizena cornflour
  • 1 tsp. Kirsch liquor
  • a little pepper
  • a little nutmeg

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  • Bread

    Cut a round whole in the top of the bread, about 2 cm thick. Carefully whole out the bread and cut the inside into cubes. Mix the bread cubes with oil and garlic and spread them out on a cooking sheet covered in baking paper.
  • Cooking

    Cook the bread cubes for about 10 minutes in the middle of the oven, preheated to 180 °C. Add the hollowed out bread pieces and the bread cover about 5 minutes before the end of the cooking time.
  • Fondue

    Rub the bottom of the fondue pot with garlic and add the cheese. Mix the wine with the maïzena and pour the mix over the cheese, bring to the boil on low heat while stirring constantly until a creamy mass is obtained, add the kirsch and season. Pour the fondue in the hollowed out bread bowl and add the bread cubes.
  • Good to know:

    Plan for approximately 200 g of cheese, per person. The cheese used is entirely a personal choice: Vacherin cheese will add creaminess, Gruyère will also add creaminess and a bit of sharpness, Appenzell or Sbrinz cheese can also be added to the mix and work very well in a fondue. For the wine, a good estimate is to use about half the quantity of wine, as cheese used. Wine can also be replaced by apple juice, beer or any other appropriate liquide, according to taste. For the maïzena, add about 1 tsp. per 200 g of cheese. The quantity of kirsch added is again, according to taste and can be as little as a few drops right up to a very good dose. For a bit of variety, the kirsch can be swapped for a bit of gin or whiskey.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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