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It’s called fondue — not fon-don’t.

Fondue and Bread

Do have fun with friends, dipping crusty, artisan bread in luscious melted Gruyère cheese, followed by a dessert of dark, rich, smooth chocolate fondue. Wondering how to throw an instant, easy party? This is it!

Cheese Fondue


1 garlic clove, halved

1 cup dry white wine

1 tsp lemon juice

2 cups (8 oz) Gruyere cheese, shredded

2 cups (8 oz) Emmentaler cheese, shredded

2 tsp cornstarch

2 tbsp kirsch (a clear, colorless cherry brandy; not sweet)

Dash of white pepper

Pinch of nutmeg

Crusty bread cut into larger cubes


In a medium bowl, combine cheeses and toss with cornstarch; set aside.

Rub inside of fondue pot with garlic halves. Add wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add cheese a handful at a time, stirring constantly. Continue stirring until all cheese is completely melted, bubbling gently, and has the appearance of a light cream sauce. Season with white pepper and nutmeg. Serve at the table in your favorite fondue pot. Recipe serves 4.

pssst… Pair with a German Riesling for the ultimate flavor combination.

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