Cheese Fondue

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 pound imported Swiss cheese, shredded
  • 1/2 pound Gruyere cheese, shredded
  • 2 tablespoons cornstarch
  • 1 garlic clove, peeled
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon cherry brandy, such as kirsch
  • 1/2 teaspoon dry mustard
  • Pinch nutmeg
  • Assorted dippers
Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!


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    So Delicious! Very easy to make. Have made fondue before, but this is the easiest and best recipe so far! The lemon juice made the cheese blend perfectly; no lumps. I need to get a better fondue pot. The flame under it made the cheese start to burn, so we took it off the heat and ate like crazy before the cheese started to firm up. But the flavor was spot on, and the texture was perfect. Will definitely make again.
    This was really excellent. Followed the recipe and it was great!
    What a great tasting and easy recipe. I like the smooth non-separated consistency that the cornstarch gives it. For those of you thinking it was too runny, maybe try adding a bit more cornstarch or cooking it a bit longer? People are so quick to hate. 
     
    I made this for the first time for my annual New Year's party and had to make two batches because it went so quickly. I even had people telling me how every year my fondue gets better and better. I used regular mustard because I couldn't find dried mustard. I will try the spicy mustard next time. This recipe is a keeper!
    I have made this probably 6 times and it is ALWAYS delicious. I add spicy brown mustard instead of dry mustard and it works out nicely.
    Sorry, but this was horrible. It was bitter and too runny. Happy I didn't try this out on guests.
    Don´t add cornstarch ! In France we mix wine and cheese only. With an hint of garlic and nutmeg. You want the wine and fat to separate from the cheese. If you add cornstarch, you get a very boring texture (that's Switzerland fondue). It makes it look and taste industrial.
    This dish reminded me of the fondue my mom made for fun family dinners back in the 70s. I did substitute a splash of cherry rum for the kirsch. It worked out perfectly and did not add a seldom used liquor to my cabinet. I also used store brand swiss combined with imported gruyere (the only of it's kind in my small town. I will definitely make this recipe again!
    Made this for a farewell party this weekend and everyone absolutely loved it. Definitely one for the recipe book!
    Great recipe and easy to follow! Jazzed up the cheese a bit by using equal amounts of gruyere, emmentaler, and appenzeller. Also realized at the last minute that I was out of dry mustard :( but it still turned out great! For dippers, we used an Italian country bread, pretzel bread, gala apples and blanched broccoli. We will definitely be having more fondue double date nights with our friends!
    I couldn't get the kirsch or dry mustard and it was still great. I know it is even better with it.
    This was my first fondue recipe to ever attempt and it was very good. I did not use the mustard, added two cloves of minced garlic, about 4 ounces of shredded white cheddar, & I was a little heavy handed with the wine and lemon juice. Everything turned out well - used asparagus, broccoli, rye bread, & granny smith apples for dippers.
    We have fondue every month or two. This recipe is fantastic. To add a bit more depth, we'll sometimes add gouda instead of the swiss, but there is little reason to adapt this recipe outside of your choice of cheese to go with the gruyere. Absolutely fantastic. Don't skip on the Kirsch, it adds a great deal of depth. Vermouth works will in a pinch too if you don't have wine available. I can't recommend this recipe strongly enough.
    This was the first recipe I have used to make fondue and it will be the last!!!! SO AMAZING will be making again and again. I followed the recipe to a T and had nothing but success. I thank Tyler as do my guest!!!
    I'm constantly amazed by the people who substitute half the ingredients and then rate the recipe one star and say it was inedible. IF you follow the recipe, this is an excellent fondue. As good as, or better than any fondue restaurant I have ever been to. I recommend putting small piles of dried herbs on the plates. Just touch the cheese coated bread against your herb of choice. I use dill weed, tarragon, curry powder, paprika, chervil, and herbs de provence.
    Really easy fondue recipe! We served it with apples, asparagus, bread, cauliflower, cherry tomatoes, and mushrooms. A great appetizer!!
    I made this for dinner tonite for my family. We absolutely loved it! However I noticed that there was a slight bitter after taste as the fondue sat. Could it be the mustard powder? Is it absolutely necessary? I skipped the brandy and instead added apple cider vinegar as suggested by one of the reviewers. I will definitely be making it again!
    Great recipe! I love garlic, so I just added a whole minced clove to the simmering wine instead of rubbing the fondue pot. A German cheese shop owner once told me a fondue should have 3 different cheeses, so I added some cheddar and reduced the amount of the other cheeses to equal the weight in the recipe. Big hit with the family and so easy to make! Used baguettes, grilled chicken sausage, roasted Brussels sprouts, steamed broccoli and roasted potatoes as dippers for a non-traditional Christmas dinner. Fabulous!
     
    Use high quality dry wine and high quality cheese, preferably from a wine and cheese shop--and I've come to find Emmentaler cheese at 70% of the mixture is a better swiss cheese than regular swiss and our preferred ratio. A good recipe cannot make bad or average supermarket cheese taste great. The mustard and FRESHLY grated nutmeg are essential. To make it really authentic (per Swiss and Austrian fondues I've had add 2 teaspoons or so of finely chopped parsley during cooking. 
     
    Also, as a Kirsch substitute, I've had good luck with brandy+3 or so dried cherries blended in a blender.
    Made this for New Years Eve Party and huge success. The crowd finished it and will make it again later this week.
    Best swiss fondue recipe. Flawless. No separation (keep stirring when adding the cheese and stayed thick and gooey. I added to my small crock pot after done on low and it remained perfect throughout the meal.
    I made this fondue for a small dinner party, and it was an absolute hit. Everyone loved it, including the children. I followed the recipe exactly, and used a good quality sauvignon blanc wine and cheeses. I heated the fondue in a saucepan on my stove, and then transferred it to the fondue pot where it simmered. I believe the key is quality - use good quality ingredients and you will get a good quality result. Delicious, and I'll be making this again. AND sharing the recipe!
    I probably make this once a month. I've been using this recipe for probably 5 years. We absolutely love it.
    Great fondue recipe. We used about 1.5 cups of wine per pound of cheese. What the recipe doesn't tell (important for the novice fondue-er is that the mixture is best made on the stove then transferred into the fondue pot for serving.
    Not what I had hoped for. Bitter flavor, almost sour. The consistancy was very smoothe. I would like to think I would try it again, but I went by the recipe verbatim, so dont know how it could be improved by me. Sorry I am not one of the reviewers crazy about this recipe, glad it was only served to me and my husband and not a house full of people. Sure wish I could taste what the happy reviewers ate, had high hopes for this dish
    Absolutely delicious! I used gruyere, muenster and mozzarella. In place of the cherry brandy, I used a tbls. of apple cider vinegar! I also seasoned lightly with nutmeg, garlic powder, and kosher salt. We served it w/ crusty roasted garlic como loaf, granny smith apples, carrots, brocc and cauliflower! Even my 8 year old couldn't put the dipper down!
    I had a fondue party and if they could have licked the fondue pot, my guests would have! It is so delicious! I also served it with cut up chunks of ham.
    So yummy! Taste like very traditional delicious fondue!
    Great authentic, Swiss fondue. I eat it with gewürztraminer or riesling as it was served to me in Switzerland. I recommend using old bread because it is less squishy and will not fall apart.
    it was fabulous, it was so tasty. Its super easy and really good, and it packs a real punck with that gruyere cheese. yuuuuum!!!!!!
    Love it!! Simple and easy! I substituted the kirsch with regular brandy.. Omit the dry mustard.. Still really good! Love it!
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