Recipe: Swiss Cheese Fondue


A big bubbling pot of molten cheese with bread, potatoes, tomatoes and eggs to dunk straight in... now that's a party right? Not just an awesome swiss cheese fondue but also a recipe for homemade fougasse bread.



  • 500 g strong white bread flour
  • 2 tsp salt
  • 1 tsp caster sugar
  • 7 g dried yeast
  • 25 ml olive oil
  • 275 ml warm water
  • 1 red onion
  • 1 tbsp butter
  • 4 sprigs of rosemary
  • 1 tbsp course sea salt
  • 1 tsp brown sugar


  • 1 clove of garlic
  • 500 ml dry white wine
  • 1/2 lemon
  • 1 tsp cornflour
  • 450 g Gruyere, grated
  • 450 g emmental, grated
  • 1 nutmeg, to grate
  • 1 pinch of salt and pepper

To Serve

  • 12 quails eggs
  • 1 carrot
  • 2 sticks of celery
  • 12 cherry tomatoes
  • 300 g baby new potatoes
  • 1 packet of cheese straws
Make the fougasse dough

Step 1

Make The Fougasse Dough

Tip the flour, yeast, salt and sugar into a large bowl, then add the oil and mix until combined. Pour the warm water into the bowl until the dough is soft and slightly sticky. Knead the dough for 10 minutes on a floured surface by hand or for 5 minutes in a machine with a dough hook until the dough is smooth and stretchy. Place the dough in a covered bowl and leave to prove for 1 hour in a warm place, or overnight in the fridge.

Onion and rosemary

Step 2

Onion And Rosemary

Slice the onion thinly and gently cook in the oil, butter and sugar until softened and caramelised, then leave to cool. Chop half of the rosemary. Preheat oven to 200°C.

Shape the bread

Step 3

Shape The Bread

Tip the dough onto a lightly floured surface and gently knead in the caramelised onion and chopped rosemary. Cut the dough in half. Roll or press out one piece of dough to a large oval and transfer to a lined baking sheet. Make a large cut across the centre of the dough, then make 3 smaller diagonal cuts either side of the large cut, to make a leaf shape. Repeat with the other piece of dough.


Step 4


Stick more sprigs of rosemary into the dough and sprinkle with coarse sea salt. Leave to prove for a further 20 minutes then bake for 25 minutes until golden.


Step 5


Rub the inside of the fondue pot with the halves of garlic, then pour the wine into the pot and bring to the boil. Make a slurry with the cornflour and lemon juice, then whisk this into the wine. Lower the heat and gradually add the cheese in batches, stirring all the time until melted and is smooth. (Do not let the mixture boil or it will burn.) Season with salt, pepper and ground nutmeg.

Serve with sides

Step 6

Serve With Sides

Serve warm with the bread and vegetables. *We boiled some new potatoes, roasted a few new potatoes, soft boiled and peeled some quails eggs (90 seconds in boiling water if eggs are at room temperature), cut up some celery and carrot batons and used cherry tomatoes.

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