How to make a cheese fondue your family can’t resist

Editor Helen Cummins shares her favourite fondue recipe

Thomas Bakery Santa Catalina
Thomas Bakery in Santa Catalina

Cheese fondue is my favourite food of all time. Anyone who knows me can confirm my enthusiasm! In Mallorca, we’re lucky to have some of the best cheeses on our doorstep, not forgetting a great selection of bakeries too. Therefore, pulling a great cheese fondue together is easy and a great way to get the family around the table. See what I put in my cheese fondue that makes it extra special…


  • 1 clove garlic, halved
  • 290ml/½ pint white wine
  • 1 tsp lemon juice
  • 225g/8oz Emmental cheese grated
  • 225g/8oz Gruyère cheese grated
  • A tiny pinch of nutmeg
  • 1 tsp cornflour
  • 1 tbsp kirsch (optional)
  • Cubed bread pieces, for dipping

I usually buy around a kilo cheese for 4 – 5 guests, that works out about 200g of cheese per person.

  • 370 g Vacherin cheese
  • 350 g Gruyere
  • 300 g Emmental


  • “Dip the bread in the kirsch before the cheese – delicious!”
  • “If you only use 2 cheeses it should be the Vacherin & Gruyere.”
  • “I recommend buying the cheese at S’alga at the Santa Catalina Market and the bread from Thomas Bakery, which is also in Santa Catalina.”
  • “The bread should be at least a day old.”