Make Ahead

Michael Field's Traditional Swiss Cheese Fondue

February 15, 2011
2 Ratings
  • Serves 4-6
Author Notes

Michael Field was a peer of Julia Child, James Beard and Craig Claiborne until his untimely death at the age of 56 in 1971. This fondue is from "Michael Field's Cooking School" and it has been the "go-to" fondue recipe for my family and friends for almost forty years. I've made a few changes over the years but the basic technique is just as it was in the original version. We usually serve it with bread cubes, mushrooms, artichoke hearts, prosciutto, apples and pears. - drumsullivan —drumsullivan

Test Kitchen Notes

I have to admit that I am a fondue virgin. I've never eaten or made fondue. Michael Field's Fondue is described as being a traditional fondue and therefore seemed like a good place to start. The ingredients are minimal – Swiss cheeses, white wine, garlic, and flour. Making the fondue was simple but I am grateful the instructions stated to slowly add the cheese. (I was tempted to add it all at once.) The end result was a beautiful, smooth fondue, with a mild flavor that dripped from the bread – just like the picture. —Michelle Meeks

What You'll Need
  • 3 1/2 cups dry white wine
  • 4 cloves garlic, peeled and cut up coarsely
  • 1 1/2 pounds imported swiss cheese (I use half Gruyere and half Emmenthal)
  • 4 tablespoons flour
  1. Grate the cheese, mix the grated cheese thoroughly with the flour in a bowl and cover the bowl to keep the cheese from drying out
  2. Combine the wine and the cut-up garlic in a non-reactive pot, bring to a boil and continue at a boil until the wine is reduced to about 2 2/3 cups, then remove the wine from the burner and remove the garlic from the wine
  3. Return the reduced wine to a boil, then lower to a simmer and begin adding the cheese mixture a handful at a time, stirring constantly until all the cheese has been added and the mixture is a smooth, creamy mass
Contest Entries

See what other Food52ers are saying.

  • keg72
  • Greenstuff
  • TiggyBee
  • MeghanVK
  • hardlikearmour

11 Reviews

keg72 January 10, 2021
This is my go-to fondue recipe. So simple, but so good! We always use 100% gruyere.
Melody N. July 12, 2011
well, it didn't work for me. i halved the ingredients to get a smaller portion and used gruyere cheese from tesco and a bit of gouda and it's just a liquid mass. not gooey. :(
it was my first one as well so i guess i'll keep trying . i blame it on tesco's cheese.
Greenstuff March 3, 2011
Great job, drumsullivan! Your first fondue can be daunting, but you clearly aced it.
Greenstuff March 4, 2011
Whoops, I meant great job to your reviewer, Michelle Meek!
TiggyBee February 26, 2011
Wow! Love it!
MeghanVK February 19, 2011
That picture is making me run out to the cheese store... yum!
hardlikearmour February 17, 2011
Love how ooey-gooey the fondue looks. Makes me want a bite (or 10!)
drumsullivan February 17, 2011
Thank you!! Is there anything better than melted cheese and wine??
AntoniaJames February 17, 2011
I sure can't think of anything . . . . . . .;o)
AntoniaJames February 15, 2011
Great recipe! So simple, so lovely. Your photo is beautiful, too! Thanks for posting this. ;o)
drumsullivan February 16, 2011
Thanks so much for your comment, this is my first time participating in a contest so I really appreciate the support!!