Recipe courtesy of Donata Maggipinto

Rose Fondue

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  • Level: Easy
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1 clove garlic

3 cups Emmental cheese, grated

3 cups Fontina cheese, grated

1 tablespoon cornstarch

2 cups rose wine

1 teaspoon lemon juice

2 1/2 tablespoons kirsch

Black pepper to taste


  1. Cut the garlic clove in half lengthwise and rub the inside of the pot with one of the halves. Save the remaining half for another use, or discard. In a medium bowl, combine the cheeses. Sprinkle the cornstarch on top of the cheeses and toss to mix; reserve. In a medium heavy saucepan over medium heat, combine the wine and lemon juice. When the liquid simmers, add the cheeses. Continue to cook, stirring, until the cheeses melt. Stir in the remaining ingredients. Taste for seasoning. Pour into a heated fondue pot. Serve fondue with cooked sausages such as kielbasa, cubed French bread, raw vegetables, or cooked potatoes. If you have time, wrap thin slices of proscuitto around fresh sage leaves and fresh basil leaves for delicious Italian-inspired "dip." Accompany fondue with cornichons and pickled pearl onions. These are not dipped but serve as a complement to fondue's richness.;