How to Make Cheese Fondue
This easy cheese fondue is rich, creamy, and perfect for entertaining with crusty bread, veggies, and more.
Servings: 8 servings
Equipment
- One 3-Quart Pot (for heating up the fondue)
- Fondue pot and set (completely optional)
Ingredients
- 16 ounces Gruyere cheese, shredded
- 8 ounces good quality Swiss or Emmentaler cheese, shredded
- 4 teaspoons cornstarch
- ½ large garlic clove
- 1¼ cups dry white wine
- 1 tablespoon kirsch (cherry liqueur)
- 1 teaspoon freshly squeezed lemon juice
- 1 pinch freshly grated nutmeg
- 1 pinch ground white pepper
Instructions
- Toss together the shredded cheeses and cornstarch.
- Rub the cut side of the garlic clove on the inside of a 3-quart pot with a heavy bottom. Discard the garlic.
- Add the wine, kirsch, and lemon juice to the pot. Heat over medium heat until steaming.
- Once the liquid is steaming, add the cheese a handful at a time, stirring to fully incorporate the cheese before adding more.
- Once all the cheese is added and the mixture is smooth, stir in the nutmeg and white pepper.
- Serve with the items of your choice for dipping.
Notes
- Nutritional information is for the fondue only (not the dippers).
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 3g | Protein: 25g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 459mg | Potassium: 95mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 0.3mg | Calcium: 829mg | Iron: 0.3mg