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Cheese Fondue

Prep Time:

Active time: About 15 minutes

Cook Time:


Serves: 4-6


[fondue level]

About the Recipe

[Cheese fondue intro]


1 clove garlic, halved

1 pound (4 cups) grated Gruyère

1 pound (4 cups) grated Emmentaler, Raclette, or a similar semi-firm raw cow's milk cheese

2 tablespoons cornstarch

1¼ cups dry white wine (note: the alcohol burns off after a minute of cooking, but if you don't like cooking with wine, you can substitute with stock)

Kosher salt

Freshly ground black pepper

Grated nutmeg

Things to dip into the fondue, such as toasted bread chunks, veggies, fruits, cured meats; kids love to dip in chunky pasta pieces


Rub cut sides of garlic along sides of a large fondue pot or heavy Dutch oven. In a large bowl, toss together cheeses and cornstarch.

Add wine to pot, and place over medium heat. Once the wine simmers, reduce heat to low and stir in 1 cup cheese mixture until melted, about 1 minute. Repeat with remaining cheese until incorporated.

Season with salt, pepper, and nutmeg to taste. Serve with desired accompaniments. Keep pot warm on low or on a portable hot plate to keep cheese melted.

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