Easy cheese fondue with tarragon, Pernod and Old Amsterdam

  1 ratings
45 minutes – 6 persons – Dinner

This is a really quick cheese fondue with a hint of aniseed. Serve with crunchy crudités and fresh bread (baguette).


  • 10 oz white wine
  • 7 oz Old Amsterdam, grated
  • 7 oz Gruyère, grated
  • 7 oz Emmenthaler, grated
  • 1 clove of garlic
  • 1 shot of Pernod (1.1 oz)
  • 1 tablespoon corn flour
  • pinch of nutmeg
  • white pepper
  • a few tarragon leaves, chopped


Pour the wine into a cast iron pan and bring to a simmer. Slowly add the cheese and allow it to melt on low heat. Grate the clove of garlic above the pan and stir it into the cheese and wine mixture. Make a paste with the Pernod and the corn flour, stirring until smooth. Add this to the cheese mixture, season with white pepper and nutmeg and let it simmer a few minutes to thicken. Pour into a fondue pan and sprinkle finely chopped tarragon on top. Serve with bread and crudités.

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