A German-Style Cheese Fondue w/ Bacon & Onion

This Is A Sponsored Post That Contains Affiliate Links

One of the festive crowd-pleasing entrées Germans typically serve for the holidays is cheese fondue. It’s a fun way to assemble all your loved ones closely around the table to enjoy a cozy, delicious meal. And who doesn’t love cheese? If you prefer a more intimate setting, simply cut the recipe in half and devour with your significant other – they will surely be impressed!

I have already posted a more classic Alpine version before, using solely Swiss cheeses and white wine. This version is more rustic, using German beer, crispy bacon, sautéed onion and the traditional final touch, Kirschwasser. The Cambozola cheese I added is a German marriage of French Camembert and Italian Gorgonzola Blue Cheese – it adds the perfect amount of creaminess and tang.

Tip: Make sure to use at least two thirds hard, aged cheeses, so the fat content is balanced, or else you will end up having a hard time keeping the fat in the cheese from separating.

Use real Kirschwasser in Cheese Fondue

My cheese fondues always have to feature some real Kirschwasser that’s added towards the end to give it that extra something. If you haven’t had Kirschwasser, it’s a clear fruit brandy made from cherries. The Schladerer brand produces a traditional German Kirschwasser from the Black Forest region of Germany. You can use it in baking (Schwarzwälder Kirschtorte) as well as cooking (cheese fondue) or drink it on its own (order a “Herrengedeck,” a “man’s setting,” at a German bar and you will receive a beer and a shot of Schnaps). Check Niche Import Co.’s website for availability in your area.


Thank you for stopping by my blog! Please stay a while, drool over some delicious German food, leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes! Make sure to stop by my Instagram tomorrow for another amazing giveaway (aka that Boska candlelit Fondue set you are eyeing on my blog today)!!   Next week I will share another great recipe that will make it easy and compromise-free to entertain!

Ingredients for 4 to 6 servings:


  • 1.5 pounds (.75 kg) cheese (1 lb Gruyère or imported, aged Swiss cheese – shredded & 1/2 lb Cambozola – cut into pieces)
  • 3 tablespoons cornstarch
  • 3 garlic cloves, peeled
  • 1.5 cups (375 ml) German beer (you can use your favorite beer, but a lager or dunkel work well)
  • 1.5 tablespoons lemon juice
  • 2 tablespoon cherry brandy (Kirschwasser)
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon freshly ground nutmeg
  • 3 slices bacon, cut into pieces, then sautéed until crispy
  • 1/2 red onion, fine diced and sautéed in some of the bacon grease
  • Assorted dippers (Rustic bread cut into 1 inch cubes, prosciutto, salami, cornichons, apple, bell pepper, boiled potatoes and whatever else your heart desires!)


  1. In a small bowl, coat the hard cheese with cornstarch, top with the Cambozola, and set aside.
  2. Rub the inside of the ceramic fondue pot with the garlic, then discard. (I use the other 2 cloves, put them through my garlic press, and add them when I add in the Kirschwasser at the end.
  3. Over medium heat, add the beer and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid (melting the cheese gradually encourages a smooth fondue).
  4. Once all the cheese has melted into a smooth mixture, stir in Kirschwasser, ground mustard and nutmeg. Lastly, stir in the sautéed bacon and onion.
  5. Pick up dippers with fondue forks, dip, swirl and enjoy!

Sophie’s Rustic Cheese Fondue Tools & Entertaining Picks

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

An email was just sent to confirm your subscription. Please check your email and click confirm to activate your subscription.

Some Other Kirschwasser Recipes To Try:

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.