Fribourg-Style Fondue

Cornstarch isn’t necessary to stabilize a fondue of ripe Fribourg cheese with cream. Even the alcohol is optional in this rich fondue.

Serves: 2Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • ½ lb. Vacherin Fribourgeois cheese, shredded or finely chopped
  • ½ cup half-and-half
  • 3 Tbsp. Kirsch or brandy


  • Combine cheese with half-and-half over low heat.
  • Stir, using a figure-eight motion, until cheese is melted and smooth.
  • Stir in Kirsch or brandy. Serve warm.