Cheese Fondue

Cheese Fondue
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This is a very good recipe I stumbled across several years ago that we make for our Christmas Eve get togethers.
  • ½ pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
  • ½ pound Gruyere cheese, shredded
  • 2 tablespoons cornstarch
  • 1 garlic clove, peeled, halved crosswise
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon kirsch (cherry brandy)
  • ½ teaspoon dry mustard
  • Pinch of nutmeg
  • Assorted dippers (bread, vegetables, apples)
  1. Place the shredded cheese and cornstarch in a plastic freeze bag
  2. Seal and shake to coat the cheese with cornstarch and set aside
  3. Rub the inside of a 4 quart pot with the garlic, then discard.
  4. Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
  5. Gradually stir the cheese into the wine.
  6. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up.
  7. Cook until the cheese is just melted and creamy
  8. Do not let boil
  9. Once smooth, stir in the kirsch, mustard and nutmeg.
  10. Transfer the cheese to a fondue serving pot, set over a flame to keep warm


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