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Classic Fondue


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Classic Fondue 0 Picture


  • 1 garlic clove crushed
  • 1 cup dry white wine
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 pound Gruyère cheese grated
  • 1/2 pound Vacherin cheese grated
  • 4 ounces Kirsch
  • 1 pinch freshly-grated nutmeg
  • Freshly-ground white pepper to taste
  • 1 loaf French bread cubed, lightly toasted


Servings 4


Step 1

Rub the inside of the fondue pot or saucepan, with the crushed garlic clove. Discard the garlic. Add the wine and bring to a simmer. Dissolve the cornstarch in the water and whisk into the wine. Bring to a boil and cook for 2 minutes. Reduce the heat to low and whisk in the cheese, a little at a time. Stir in the Kirsch and season with the nutmeg and pepper. Serve the fondue with the toasted cubes of bread.

This recipe yields 4 to 6 servings.

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