Traditional Cheese Fondue

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Traditional Cheese Fondue
Serves 4
The traditional recipe below is a good one to get you started, but there are thousands of other recipes you can try in countless books and publications.
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  1. ½ lb Gruyere Cheese, grated (rind removed)
  2. ½ lb Emmentaler Cheese, grated (rind removed)
  3. 1 Clove Garlic, fresh
  4. 1 Cup White Wine semi-dry
  5. 1 TBSP Lemon Juice, fresh
  6. 1 TBSP Cornstarch
  7. 1 TBSP Kirsch (Cherry Liquor) (optional)
  8. To Taste White Pepper and or Nutmeg
  1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
  2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).
  3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.
What to Dip
  1. •Crusty cubes of French or Italian bread (leave a piece of crust on each cube)
  2. •Cooked, boneless chicken or ham, (bite sized cubes)
  3. •Nino’s Homemade Italian Sausage
  4. •Cooked Red Skin or Fingerling Potatoes
  5. •Asparagus Spears
  6. •Broccoli or Cauliflower Florets (blanch first)
  7. •Colorful Bell Peppers
  8. •Granny Smith Apple Wedges
Nino Salvaggio