Classic Cheese Fondue

Adapted from the New York Times

A wonderful recipe for dark winter days. Also try Chocolate Fondue.

Prep Time

30 minutes

Cook Time

30 minutes


4 Servings


1 clove garlic
1 cup white wine, dry
3⁄4 pound cheese, Gruyere
3⁄4 pound cheese, Emmentaler
1 1⁄2 tablespoons cornstarch
1 tablespoon kirsch
  black pepper (freshly ground)
  nutmeg, ground
  bread (cubes)


Rub cut side of garlic on inside of heavy-bottomed saucepan, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful  at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add optional kirsch or a few drops of lemon juice, and heat until bubbling, about 1-2 minutes. Season with salt, pepper, and nutmeg, if desired.

For serving, try crusty toasted bread cubes (Red Hen or O’Bread baguette, batard, olive bread), small boiled potatoes, steamed broccoli/cauliflower, cubed apple, seedless grapes, etc.

Variation: Dark Beer and Caramelized Onion Fondue – Substitute a dark beer, such as an oatmeal stout, for the wine, and omit the kirsch/lemon juice. Right before serving, stir in one onion that has been sliced and caramelized over medium-high heat for about 10 minutes, or until golden brown. This fondue has a nice, nutty flavor and richer color.

Chocolate Fondue: Click here for recipe.