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Eye Cheese - Swiss Style

Three Cheese Fondue


  • 1 teaspoon cornflour or arrowroot
  • 1 ¼ cups dry white wine 
  • 2 cloves garlic, halved 
  • ¼ cup brandy or Kirsch (optional)
  • 300g Heidi Farm Gruyère cheese, grated
  • 300g Tasmanian Heritage St Claire cheese, grated
  • 300g Heidi Farm Raclette cheese, grated
  • bread, for dipping
  • assorted vegetables (cherry tomatoes, blanched asparagus, steamed broccoli), for serving
  • gherkins or cornichons, for serving


Mix cornflour with 2 tablespoons wine. Rub the garlic cloves onto the inside of a saucepan and add to the saucepan with the remaining wine, brandy, cheeses and cornflour mixture and heat, stirring in a figure 8 motion, until smooth and bubbling. Serve immediately or transfer to a fondue pot to keep warm, stirring occasionally. Serve with bread, assorted vegetables and gherkins, and use fondue forks for dipping.

Three Cheese Fondue

Preparation time:
15 minutes

Cooking time:
10 minutes


Products used:
Heidi Farm Gruyère, Tasmanian Heritage St Claire, Heidi Farm Raclette

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