Cheese Fondue

Cheese Fondue

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paulette jepsen


I remember when the Fondue Pot was a basic kitchen utensil. Drag it out again and give this a try. You may be surprised at how good these "old" recipes are.


★★★★★ 1 vote

30 Min


  • 1 1/4 c
    white wine
  • 1 lb
    gruyere cheese, chopped
  • pinch
    freshly grated nutmeg
  • 2 Tbsp
  • ·
    salt and pepper
  • 1 Tbsp

How to Make Cheese Fondue


  1. Rub the interior of a medium stainless-stgeel pot with a clove of garlic that has been halved and then discard the garlic
  2. Tear into bite-sized pieces of 1 loaf of crusty french bread.
  3. After rubbing pot with garlic, add wine to pot and bring to a simmer over a medium heat. Add cheese and nutmeg. Coo, stirring with a wooden spoon until the cheese is melted (the cheese and wine will not be blended yet).
  4. Mix throughly in a small bowl the cornstarch and kirsch. Stir into the cheese mixture. Continue to stir and simmer until the cheese mixture is smooth, about 5 minutes. Season with salt and pepper.
  5. If the fondue is to thick, add up to another 1/4 c. white wine.
  6. To serve, transfer to a fondue pot or chafing dish set over a flame.

Printable Recipe Card

About Cheese Fondue

Course/Dish: Cheese Appetizers

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