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Classic Cheese Fondue

Serves 4-6


  • Emmental Cheese 250 g, coarsely grated
  • Gruyere Cheese 250 g, coarsely grated
  • Cornstarch 2 Tbs
  • Garlic 1 large clove, halved
  • Dry White Wine 1 cup
  • Lemon Juice 1 Tbs
  • Kirsch 1 tbs (optional)
  • Dry Mustard 1/2 tsp
  • Nutmeg 1 pinch

For Dipping

  • Baguette cut into 1-inch cubes
  • Cooked Baby Potatoes
  • Cubed Granny Smith Apples
  • Blanched Broccoli and Cauliflower Florets


  • Picked Baby Onions
  • Cornichons
  • Bunderfleisch or Prosciutto

Cook It

  1. In a mixing bowl toss together grated cheese and cornstarch until well combined.
  2. Rub the inside of a fondue pot with cut sides of garlic clove. Discard garlic. Add wine and lemon juice and bring to a gentle simmer. Gradually add cheese to simmering liquid, stirring gently. Melting cheese slowly will produce smooth fondue.
  3. Once melted, stir in kirsch, mustard and nutmeg.
  4. Spear vegetables and fruit accompaniments with fondue forks, dip and swirl. Serve with baby onions, cornichons, and cured beef.