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Home » Classic Cheese Fondue

Classic Cheese Fondue

Fondue

Classic Cheese Fondue

A classic, North American version of a Swiss cheese fondue. Though fondues were "overdone" in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did. And maybe it's time for a modest revival!
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Total Time 40 minutes mins
Course Main Course
Servings 4

Ingredients
  

  • 1 clove Garlic
  • ¾ cup White Wine dry
  • 1 teaspoon Lemon Juice
  • 2 ½ cups Emmenthal Cheese grated
  • 2 ½ cups Gruyère Cheese grated
  • 1 tablespoon Cornstarch
  • 3 tablespoons Kirsch
  • White Pepper
  • Nutmeg
  • Paprika

Instructions
 

  • Rub the inside of the fondue pot with clove of garlic.
  • Pour the wine into the pot with the lemon juice and heat gently.
  • Gradually add the cheeses stirring continuously, and heat gently until all the cheese has melted.  When the mixture begins to bubble, blend the cornstarch and kirsch together and add to the fondue.  Continue to cook gently, again stirring continuously, for a further 2 to 3 minutes and season to taste with pepper, grated nutmeg and paprika.

Notes

Serve with chunks of crusty bread, and a leafy salad.
The recipe is easily doubled, if you have a large enough dish for it.
Tried this recipe?Let us know how it was!
This page first published: May 14, 2011 · Updated: Jan 28, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Emmenthal Cheese, Fondue, Gruyère Cheese, Kirsch, Swiss, Swiss Fondue, Vegetarian

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