Great recipe! It's the same as my husband's, and it is marvelous. He 1st made this for me on our 3rd anniversay with a bottle of champagne for starters, and he has made this nearly every year since. I have stayed married to this man for 47 years because of this dish. Love potion #9.

There once was a man from Peru, Whose fork fell into his stew. So he found a long stick, And whittled it slick, And now all he eats is fondue.

Knew before watching that the pun game was gonna be out of control

swiss guy here, and we indeed do eat fondue a lot, its not just something tourists think we do. however, the by FAR most popular one of called "moitee moitee", its 50/50 gruyere and vacherin. id say about 90% of all fondues eaten here are that one. emmental is hardly ever used and very unpopular. also we only dip bread in it, some people also dip boiled potatos, but 95% of all fondues are bread only. no one would ever dream of dipping a vegetable or so. but the cheeses and white wine used in it, are so out of this world epic, that using anything but neutral, semi stale bread would not add to the experience and mask the delicate fireworks of taste going on there. sorry had to be said, but im a huge fan of yours!

If you thought getting a table at Dorsia was hard, wait until Johnny Long Forks opens.

Next i think we need a perfect dark chocolate fondue recipe so we can get the absolute MOST of our newly acquired, vintage fondue pots. 😁👍🏻

Fondue is how I was the only Mom in my neighborhood whose kids ate their fruits and vegetables. We would sit at the coffee table on the floor in the living room to make it special. The kids could stand up to spear their tidbits. Great memories! Chocolate fondue for dessert!

Here in the French speaking Switzerland, the most traditional way would be to use Gruyère and Vacherin as our cheeses (half and half). I personnaly prefer it to Emmental, so if you can buy that near you… go for it :) Also we usually just dip bread (or sometimes potatoes). Nice to see people abroad trying it out!

Pro tip: toss the cheese with the cornstarch instead of adding to the wine. Exactly the perfect amount needed will stick to the cheese, excess will fall to the bottom of the bowl, and the cheese will be easier to work with since it wont be sticky. Also, that’s a meat fondue pot in the video, for cooking meat in hot broth or oil. The cheese fondue pots are heavy ceramic, which diffuses the heat and retains it, so more even and less likely to scorch the cheese right above the flame. I like the ideas on foods to dip...been making cheese fondue for 40 years, and am always on the look out. My fave will always be cubed sourdough bread, but chunks of granny smith apples, small pickles (both sweet and cornichon) and even crisp roasted Brussels sprouts are nice to cut the richness of the cheese.

I haven't had fondue in MANY MANY years. It was big in the 80s and creeped into the 90s. This recipe makes me wanna find a fondue set. Thank you Chef John as always!

Hi Chef John, great video as always :) As a swiss guy I feel qualified to comment on this, I have some notes: 1. There is no such thing as too much garlic in a fondue 2. Why not start in the fondue pot, gives you one thing less to clean up 3. There are probably more fondue variations than there are cows in switzerland, here's my favourite way of making it: Roughly chop 5 garlic cloves and some chilli peppers and saute them in a little bit of butter. Add the cornstarch, then the kirsch and white wine. Let it heat up, then add the cheese and let it melt. Season with pepper, nutmeg, paprika and a liiittle bit of cayenne :)

Why would you ever suggest "less cheese" when you could instead say "more wine"?

Although we could we could go with a plant based sausage, or a carnivore based guest list. Gold!! 🥇💯 Chef John is savage! Keep it up!

While I am west of Zürich, I am just a little North of Gruyère. In fact, I had an apartment about 4 kilometers from the castle. The cows were so close that I was calling my family and they knew that the cows were NOT constipated. So yes, I think I have something to say about this fondue recipe. First of all, a metal pot? And a transfer from the cooking pot to the fondue pot? Sacré bleu, John. Seoond, Gruyèriens but the ceramic pot with garlic. Then they put in the cheese. They would use gruyère and vacherin (moitié-moitié) but we would replace the vacherin with Appenzeller. That is also called stinky cheese. But hey, it's a fondue. Then you pour in the wine, and heat it. We'll add the corn starch in the middle of stirring with a freakishly large wooden spoon (not a whisk), and add the Kirsch at the end. Then the pot would be carried to the table, and most of them would only use bread. No problems using those other things, but they usually are on the side. No comment from me with the fruit and vegies, I think it's a nice touch. The French use the wine first and then the cheese, and it often leads to a separation, or as we like to call it, gum. So those are my comments. Like I said, I treated many patients who had to stir thousands of fondues and carry those things to the tables. Yes, it's hard work. We would never go to Gruyère to have a fondue, since it is a tourist trap. We'd go into Bulle to have a fondue. But the best restaurant in Bulle (my neighbors for 15 years) went bankrupt and the servers lost their pensions. The politicians (most of them deserve long forks) sold the restaurant and let them retire with no pensions. The Swiss love money, and they love keeping their money.

Your fondue pot is *Gorgeous*. Made this tonight with a substitution - one teaspoon vodka and two teaspoons cherry/pomegranate juice since kirsch is not available locally. It was delicious. I didn't dirty an additional pot either. I put everything in my electric fondue pot and just let it slowly melt while giving a good stir every now and then.

The best part is the "crouton" at the bottom of the pot. Cooked cheese full of the garlic, pepper, nutmeg, etc... Use the skewered pieces of bread to keep it stirred. When we get to the bottom, we just peel it off and share it around.

When I downsized and moved 8 years ago, I kept my fondue pot, despite exclamations of “why??!!” This is why.

The deepest regret of my life is that my husband doesn’t care for fondue. Obviously I didn’t know that prior to the ceremony.

Perfect timing, Chef John! I've been craving some fondue! You are the cheese and bread of knowing what's in my head!

Awesome - I bought a fondue set on eBay last month for who knows what reason, but I thought I’d give it a try one time when the grandkids are here. Thanks for the great sounding recipe.

"Yes we could go with a plant-based sausage...or...a carnivore-based guest list!" - Chef John 2021 Edit - Wow! Over 400 likes!

“And by lovely I mean cheap.” Ded

Friend took me out when I visited Switzerland. Was staying near Lucerne. He an I sat in this lovely outdoor place, very cozy, rustic backyard. Brought out a pot of this with some bread and beer. Bliss

Generally we have cast iron pots over flames and we add the cheese in the pot whilst everyone is around the table and we all stir and mix until its ready before we eat, like a good party around the table. And usually only bread with the fondue is served. Now after, there is a really thick crust of cheese on the bottom of the pot that we all fight over, bug big tradition this crust of cheese. And black pepper is grinded on the plate and you put your cheese dipped bread on the pepper. Any leftovers is eaten on a slice of bread the next morning. And there is a champagne version of our fondue which is also really nice. Thanks a lot chef! You did us proud here in Switzerland with the recipe as nutmeg is a must and paprika perhaps but we all have our secret traditional recipes. 😉

If you can, try to mix Emmental, Gruyere and another one called Beaufort. Adds a lot to the complexity of flavor IMO. Comté also works very well.

John I love your video's. BUT, I have been living in Switzerland for over 40 years. First: That is not a cheese fondue pot! That is a bourguignon fondue pot! A foundue pot is either cast iron or or cast iron with a ceramic cooking surface. Second the absolutely best cheese mix is 1/3 Emmental, 1/Gruyere, 1/ Appenzeller (for the kick) Your prep is spot on, especially the Kirsch. Small Tip: Give each guest a guest a glass of kirsch while eating so they can dunk some bread in the kirsch and then "fondue" it. Do not stir with a whisk, wooden spoon is best. NO coke, beer etc! Tea or wine. Your stomach with thank you! And to help digestion, another shot of Kirsch. Enjoy!!

I use Raclette cheese as one the cheese in fondue. One of the most melty and delicuous Swiss cheeses that works great with fondue

Historic note on long forks: back in the olden days when the fashion was those huge ruffled collars. They did not take them off for meals. Instead, they had freakishly long utensils. So, if you end up opening that restaurant "Long Chef John Silverware's" or whatever it was that you called it, I would recommend a dress code that includes ruffled collars (available at a fine online store near you).

I once made this for 120 people. What a great evening that was.

Thrift Store Owner: "Why have we suddenly sold out of fondue sets?"

As a teen I worked in a Holiday Inn restaurant and the corporate conventions always included a fondue bar. At the end of the evening we would eat our fill as we broke everything down and cleaned up. Still have fond fondue flashbacks.

Here come all the Swiss folks - like me 😀 Pretty good recipe! My cheeses of choice, and I get compliments for my fondue regularly - 40% mild Gruyère, 40% Fribourg Vacherin, 20% sharp Gruyere or an other sharp cheese like Appenzeller. Plus, I crush about 3 medium sized garlic cloves (for 400grams of cheese) for a bit more intense taste. And the cherry alcohol goes in right before serving 🙂 AND: Only bread for dipping 😄

I remember when I was young my parents made one with apple juice because me and my siblings didn't like the taste of wine. Also there was my dad saying "in many a Swiss mountain restaurant you'd get a bullet for that" when we dropped a piece of food in the cheese.

As a Swiss Fondue Traditionalist I disaprove of anything other than white or half withe bread beeing dunked! But luckely, foods are there to be adapted and enjoyed like you like it!

Holy cow! I just bought a vintage fondue set from ebay last week! How fortuitous.

That looks terrific! My mom always made fondue with beer and it was great too. I can't find her recipe so now yours is mine!!! Flash back to the 70s, oh yeah!

Steve Rogers: "Well, what about you and Stark? How do I know you two haven't been...fonduing?"

When I was growing up, new years eve was always Cheese Fondue for dinner. We always used a beer instead of wine though.

back in the 70s my mother made the best fondue you ever put in your mouth! We weren't well off so it was a pretty big treat

I love fondue! My husband introduced it to me and I have been a fan of it ever since. We have cheese fondue often, and oil fondue once a year. Now, chef John, You need to show the perfect beer batter recipe!

Nice Job! In Switzerland we don‘t use a whisk dir cooking, we use a wooden spoon. Most importantly you have to stirr in the Shape of an eight.

Listening to John talk about "guests" as he proceeds to devour the WHOLE plate! 😄

Vintage fondue pot?!? I received one as a wedding gift in the 70's. I feel like we should be wearing bell-bottoms to eat this. And don't forget the lava lamp! 😅 This was a big dejá vu moment for me. I need wine to go with that cheese. Thanks for sharing Chef John. See you in another 50 years when we swing back around to fondue... the rightful place for cheese.

I use 1/3 gruyere, 1/3 Gouda, 1/3 Fontina, grade them and powder them with the corn starch. My mistake is making the fondue in the same fondue pot. Not on the side and then transfer, I guess that was me “fonduing”. Only 1/4 times it came out great (the first one), the others ehhh... Thanks for your tips Chef John!

The ingredients are sound (using corn starch is standard here in Switzerland). But you don’t boil the wine and kirsch first. In fact, the best way to prepare it is to toss the corn starch with the shredded cheese, then mix in the wine, and let it soak it up. While you can do this in the (cold) pot, it’s even better if mixed a few hours before cooking, or even overnight. You can even do this up to a week in advance. The wine-soaked cheese will melt more easily and smoothly. Take the mix, put it in your _caquelon_ (a stoneware fondue pot) on the stove and bring it up to a simmer over medium heat, stirring with a wooden spoon. Then you stir in the kirsch immediately before serving - you do not want the alcohol to evaporate. And you serve it with cubes of crusty bread. Cheese fondue is about the taste of the cheese. It’s _not_ a topping for ingredients that have a lot of flavor of their own, like literally everything on that dish, other than maybe the potatoes.

Swiss guy here with a couple of remarks: The most popular cheese blend is 50% Le Gruyère and 50% Vacherin The pot used by Chef John is a fondue set used for meat fondue. A cylindrical cast-iron or ceramic Caquelon is commonly used. Traditionally, day-old bread (easier to digest and stays on the fork) is used, and pears are preferred over pickles as a side serving If the fondue starts to separate during preparation, it can be saved by reheating it and stirring in a slurry of white whine and corn starch There are rules that whoever loses his piece of bread in the cheese has to be punished (by cleaning up afterwards, buying a bottle of wine, crawling under the table, being thrown in a lake with weights to their feet) It is common for a cheese Croûton to form at the bottom of the pan, also referred to as "grandmother" or "nun". It can be eaten as-is, or mixed with an egg.

“Johnny Long Fork’s” with the freakishly long fondue forks sounds like a winner! Let’s go!

Wow! As a veteran of many (many, many!) fondue parties in the ‘70’s, you’re spot on with the cornstarch and the all-at-once cheese melting, otherwise the fondue gets grainy. And I’ll take your tip of just leaving the crushed garlic in the pot(!) The Sterno “canned heat” makes too much fumes for my taste for larger (2-3 pots going at once) parties. Also, try adding some Taleggio and/or Robiola cheese if you can find them-quite nice! Thank you Chef John! Steve K.

I don’t have a fondue set, but we do our fondue in a double-boiler just to keep the heat gentle. Then we put the whole setup on a baking sheet and bring it into the living room for fondue for two! The hot water keeps it all warm long enough for us to enjoy the cheese fest. Incidentally, adding the corn starch to the shredded cheese works out wonderfully if you want to do your prep in advance and don’t want your cheese sticking together.

Chef John: here’s how to cater your 70’s swinger party.

I forgot about fondue. It was a special and expensive family gathering type of thing when I was a kid...but no more! Thanks chef!

Thank you CJ. That is one gorgeous fondue set. L'emmental Français de Savoy est le meilleur. Bisous de la France

And for the meat lovers there's the dangerous fondue bourguignon, same fondue set but hot oil, cubes of steak, various sauces. Such thirsty work we used to end up frying the baguette, the olives, the garnishes, I think we stopped at the paper napkins.

Can confirm this is how my Swiss family makes it every year for Christmas- only difference is the starch gets diluted in the Kirschwasser and is added at the end. I doubt it makes a difference (other than being able to sneak a secret Kirsch for yourself as everyone waits at the table).

Family favorite! YUM! Especially around the winter holidays. We tend to like a bit more Kirsch in ours, but that recipe looks good. We have to drive all the way into Tucson's Whole Foods to get decent cheese and baquettes , but worth it. Other times, we often do beef fondue or chocolate. Easy peasy! Don't limit your experience to just cheese. Make that fondue pot work for it's keep! 😛

FWIW down here in Switzerland, a fondue made with such a mix of Gruyère and Emmental would be referred to as a "fondue neuchâteloise". - If you can't get hold of cherry brandy or Kirschwasser, a worthy - albeit slightly heretical - alternative would be pear brandy, which IMHO is an even better match with the cheese. - Corn starch indeed makes it near foolproof, but making sure you get a wine that's sour enough does help a lot as well. Or add a dash of lemon juice, as acidity tends to unfurl the protein molecules of the cheese and makes sure the mix emulsifies well. (If making your fondue with beer that's not a Berliner Weisse, traditional gueuze or such a decidedly sour beer, adding a splash of lemon juice or vinegar is mandatory. By the way a cheese fondue with a smooth imperial stout, robust porter or scotch ale and pear brandy is a pretty impressive alternative to white wine and cherry brandy) - Oh and as to bread : slightly stale crusty bread (baked the day before) actually is better than fresh, as it fits more securely to one's fork and helps avoiding it escape into the pot. :o)

Here in Switzerland, your fondue set would be considered distinctly for meat fondue (thinly sliced meat poached in bouillon/stock/fond) and not cheese fondue.

growing up my family would 'fondu' very differently from this, so I always thought everyone else was doing it wrong... my mother would place an electric fry-pot in the middle of the table half filled with oil and set it to 350, then she'd mix up some flour, water, and spices. each person would get a plate of chopped up meat, bread, and veggies to dip in the slurry, then dip in the oil to cook it. this was done with the aid of Fondu Forks, which looking back at it was the only legitimate 'fondu' part of the whole dinner. House Rules were if you lost the fried food off the end of your fork it was free game to anyone that could "rescue" it between 'fondu night' and 'taco night' these made up the bulk of good memories I had from my childhood, even though we'd only fondu 3 or 4 times per year. in case you are wondering Chef John, the way we'd do taco night is we'd make all the usual taco ingredients, but place them in separate bowls. each person would get a plate full of taco shells (now a days I prefer soft tacos if given the choice), and an empty bowl. Into said empty bowl we were allowed to add as much or as little of anything we wanted, then stir it in the bowl before shoveling it into the taco shell. this mixing of the ingredients before putting it in the shell makes for a much more flavor-filled taco. don't believe me? try it both ways, 'traditional' layered and then unconventionally "premixed" and tell me what you think. I'd always mix in the hottest hot sauce I could stand and then put in too much. Good times.

I come from a Swiss family and have been making cheese fondue for over 60 years. I make it exactly like you do, but I would never put anything into it beside chunks of crusty bread. We serve cornichons, olives and so-called mixed pickles with it and drink the same wine that we used to make it, preferably a Swiss Fendant out of a litre bottle. I would also never use a metal pot. A clay caquelon really is better...promise. I use 100 ml wine, 100 g Emmentaler and 100 g Gruyere, 1 garlic clove, a shot glass of Kirschwasser and a good tsp of cornstarch per person. It's easy to remember and no one goes away hungry. Thanks for reminding to make fondue again before it's spring. With Covid I won't get to Zürich this winter, even though it's only a 4 hr drive. Grüezi Mitenand!

Chef John makes everything better

“and by lovely I mean cheap”. Lol.

I remember having a fondue set as a kid. We made the classic, as well as chocolate and beef. Just a little hint on the chocolate.

Huge fan of this channel! I have made quite a few of these recipes over the last couple years and they never disappoint. I would really like to see some more sea food inspired videos. Shrimp, salmon, catfish, ect, ect.... Keep up the great work!

I’m drooling just watching. Looks absolutely amazing!

I really am *fond* of this, and we were *due!* Some people think I tell too many cheesy puns, but I'm really *fondue* them.

As someone who works in a thrift store, his comment about it being full of fondue sets could not be truer. 😂

Today is lucky day. Chef John back to us

Heating pad trick was so great!

How many of you chime in, like I do, just as he is about to say “Thhhat’s right!” 😂

"What happens at Fondue, stays at Fondue." --- Davis (from Corner Gas)

Just made this tonight and itnwqs fantastic. I dont know why more people dont make fondue. Cheese lover's paradise

A favorite in my household and my personal #1 of all the other deliciousness out there. Nothing gives me a bigger dose of dopamine than a bite of this stuff. A WORD OF ADVICE: to take this dish from good to mind-blowing, use Fassbind's Cherry Krish, and then double the amount (2 TBSP for 16 oz cheese). Also, use a very acidic wine to cut through the cheese, especially if only dipping bread or non-acidic food. I have made this exact recipe for years and liked it until my friend made it with Fassbind Kirsh, then I fell in love. The difference is unreasonably astounding. After the event, I bought a few bottles that are only to be used for this recipe alone. For some reason, a piece of fresh crusty bread dipped in this concoction is a blissful whole-body experience for me. But only with Fassbinkd Krish, otherwise, it's just really really good. Oh and 1/2 Emantal & Gruyere is an absolute must. Even the Costco stuff yields affordable & great results (don't forget the bone dry wine).

What if I Fondon't?

Half gruyere, half vacherin is the way to go 😂 lovely recipe though, congrats, you can apply for swiss citizenship!

If the temperature is maintained until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the fondue pot. It has the texture of a cracker and can be lifted out and eaten.

Amazing Chef John. Thanks

Looks deeelish. The tip with cornstarch is a new one on me. I'm proud to say I have my mum's original mid-60's fondu pot in the basement, sadly covered in dust. Must rectify that!!!

I laughed out loud at "Johnny Longfork"…

Beeing swiss, I have to comment on a few things: the best and most populare fondue mixture in switzerland is called moitié-moitié and it consists of 50% gruyère and 50% vacherin fribourgois (although I could imagine you won‘t find the latter one in the US). Also you should go with way more garlic, the bread should not (!) be toasted under any circumstances and traditionally the fondue is cooked in the same pot that you are eating from… But I have to say I am very happy seeing you showing us fans how to fondue!

The best channel with the best original recipes! I only watch your recipes, although I don't understand English well! In Russia, where I live, you can't find such channels with similar recipes! Thank you very much!

Damn! I haven't had one of those since the late seventies. Off to the local thrift store I go.

For people that want to avoid adding the alcohol, I was would suggest drinking it on the side. 🥂

I got mine at goodwill! lol. Now I have a recipe to finally use it.

So good to see you again Chef John!

Hey, I bought a pound of Swiss cheese, got home, and discovered it was full of holes! Did I get ripped off??

I'll be sticking to the carnivore based guest list

Chef John, You are priceless. Thanks for the laughs. And your fondue looks delightful, as well

Cheese Fondue...how 1970's....glorious!

Thanks for educating your American audience about swiss cheese. With a variety of thousands of swiss cheeses, calling it simply swiss cheese is just dumb. Might as well call bbq ribs American Meat

Not a bad pronunciation of „Kirschwasser“ there, Chef!

fancy schmancy nacho cheese sauce, BUT BETTER! if you want dinner to be good, you HAVE to DO THIS NOW! thank you Chef John, for your knowledge. and not being cheesy in a bad way. keep it up.

LMAO! You are hilarious! Now I want cheeses and carnivorous guests.

Or, a carnivore-based guest list...Chef John, you are too brilliantly funny!

Did you hear about the explosion at the Cheesecake Factory? All that was left was da brie.

You've redeemed yourself, this was a perfect example of correct cheese selection and deployment.

5:24 Chef John's quotes on T-shirts would be a goldmine...hint, hint...

I’m so early chef John is making recipes from the 80s!

How about "Long Fork Silvers"?

Fondue sidebar... that's one sexy cooktop you've got Chef John.

I would love to try this