Dairy Farmers of Canada

Canadian Swiss and Canadian Canadian-Swiss Fondue

By Chef Jean Soulard

  • Prep: 15 min
  • Cooking: 5 min - 10 min
Yields 6 - 8 servings
canadian swiss and canadian gruyere cheese fondue


  • 1 garlic clove halved
  • 1 tbsp (15 mL) all-purpose flour
  • 1 1/2 cups (375 mL) dry white wine
  • 1 lb (450 g) Canadian Swiss cheese grated
  • 1 lb (450 g) Canadian Canadian-swiss grated
  • 1/3 cup (80 mL) kirsch
  • A pinch of freshly grated nutmeg
  • Freshly ground black pepper
  • 1 baguette bread slightly stale, cut into large cubes


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



Rub bottom and sides of a fondue pot with garlic. Place a basket filled with bread cubes on the table.

Mix flour and cheeses together.

Pour wine into the fondue pot and heat over medium heat. Gradually add about a third of the grated Canadian Swiss and Canadian Canadian-swiss, stirring constantly with a wooden spoon until cheese has melted and the mixture begins to bubble.

Continue stirring while gradually adding remaining Canadian Swiss and Canadian Canadian-swiss. Add kirsch and nutmeg, season with pepper and place fondue pot on a lit alcohol burner.


Learn more about

Nutritional information

Per serving
Energy: 638 Calories
Protein: 37 g
Carbohydrate: 30 g
Fat: 35 g
Fibre: 1.1 g
Sodium: 668 mg

Top 5 Nutrients

(% DV*)
Calcium: 94 % / 1038 mg
Phosphorus: 65 %
Selenium: 61 %
Vitamin B12: 139 %
Zinc: 57 %