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Cheese Fondue


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  • 1 clove garlic, peeled and halved
  • 1 cup dry white wine
  • 1/2 pound emmentaler or other swiss cheese, shredded (about 3 cups)
  • 1/2 pound gruyere, shredded (about 3 cups)
  • 2 tablespoons cornstarch
  • 1 tablespoon kirsch or brandy
  • salt and pepper
  • freshly ground nutmeg
  • 1 baguette, cut into bite-size pieces



Step 1

Rub the inside of a heavy pot or dutch oven with the cut side of the garlic . Add the white wine and bring to a simmer over medium heat.
In a bowl, toss the cheeses with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the wine until melted. Pour in the kirsch and cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.
Serve immediately from the dutch oven or transfer to a fondue pot. Top with grated nutmeg to taste. Serve with the baguette pieces for dipping.

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