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Three-Cheese Fondue


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Three-Cheese Fondue 0 Picture


  • 1/2 pound Gruyere coarsely grated
  • 1/2 pound Emmenthal coarsely grated
  • 1/2 pound Doux de Montagne coarsely grated (or harvati or Vacherin Fribourgeois)
  • 2 tablespoons cornstarch
  • 1 garlic clove halved
  • 1 cup dry white wine
  • 3/4 cup water
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons apple brandy
  • Cubed country bread
  • Assorted cooked vegetables (such as broccoli, cauliflower, carrots, and pearl onions)


Servings 6


Step 1

In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute.

Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.

Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.

This recipe yields 6 servings.

Wine Suggestions:
White Wines: Swiss Fendant; Sancerre; Pouilly Fume
Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf

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