Cheese Fondue Difficulty: Beginner  |  Prep Time: 25 Minutes  |  Serves 6

  • 1½ cups dry white wine
  • 2 cloves garlic, crushed
  • 2 teaspoons kirsch liqueur
  • 1 tablespoon cornstarch
  • 8 ounces Emmental cheese
  • 8 ounces Gruyere cheese
  • Freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • Country French, Walnut or other rustic bread
  • 1 stick unsalted butter, melted
  • Kosher salt and pepper
  • Apples, pears, sliced

Heat wine and garlic to a simmer; remove the garlic. In a small bowl, dissolve the cornstarch in the kirsch. Stirring in a back and forth motion (NOT circular stirring) sprinkle the cheese into the wine and stir until just melted. Stir in the kirsch mixture and cook to a simmer and thickened.

Cut the bread into 1-inch cubes and drizzle with butter, sprinkle with salt and pepper and bake until toasty, 10 minutes.

Pour fondue into a flame warmed pot, serve with toasted bread and sliced fruit.

Adapted from The Gourmet Cookbook

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