• People

    Serves 4

  • Prep Time

    15 min.

  • Cooking Time

    20 min.

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

Switzerland Fondue
  • 250 ml white wine, dry
  • 1 clove of Garlic
  • 300 g Emmental cheese, grated
  • 300 g Gruyère cheese, grated
  • 1.5 tbsp Starch
  • 4 tbsp of Cherry Brandy
  • Nutmeg
  • White pepper, ground

For the skewers:

  • White Bread
  • Mushrooms, sliced ​
  • Courgettes, sliced
  • Asparagus cooked al dente
  • Cornbread, toasted
  • Small pieces of pear

Special Equipment

  • Dutch Oven Duo


  • Preheat the barbecue to 170°C & set up for indirect cooking with the GBS Dutch Oven duo.
  • Rub the GBS Dutch Oven duo with the garlic clove. Pour in the white wine and heat. Add the cheese little by little and melt slowly otherwise it will become stringy. Mix the starch and the cherry brandy and add them to the cheese. To finish, season with nutmeg and white pepper.
  • Thread the other ingredients onto the double Weber skewers and dip them in the cheese. Take care that the fondue does not start to boil (on a charcoal barbecue, remove a charcoal basket if necessary).

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