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Cheese Fondue


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  • 1 1/2 c. Gruyere, shredded
  • 1 1/2 c. Emmental, shredded
  • 2 garlic cloves, slightly crushed
  • 1/2 – 1 c. white wine
  • 1 shot Kirsch
  • 1 t. cornstarch
  • cracked black pepper
  • crusty French bread



Step 1

Take an enamel fondue pot and rub the garlic cloves all around the pot. Do not use metal fondue pots for cheese fondue. Turn the heat on medium low and add the cheese slowly. Add wine. Stir in a "figure 8" style. For a few minutes it will not look like fondue at all. You might have to turn up the heat but do not let the cheese mixture boil. Continue to stir for a few minutes. Add Kirsch mixed with cornstarch. Continue to stir until it is a thick sauce. Add pepper. You might have to add more cornstarch. Test it with a piece of crusty French bread, cut into large cubes. The cheese should coat the bread.

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