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Cheese Fondue

Course: Appetizer
Cuisine: European
Author: Marcia W. Smart


  • 1 garlic clove peeled
  • 1 cup white wine
  • 1 tablespoon cornstarch
  • 1 tablespoon kirsch
  • 1/2 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • 1 pound Gruyere cheese grated
  • 1/2 pound Emmentaler cheese grated
  • Freshly ground pepper
  • 3-4 gratings of fresh nutmeg
  • Dippers such as cubed baguette or rustic French bread, apples, pears, cherry tomatoes, cooked red potatoes and blanched broccoli


  • Rub the inside of a fondue pot with the clove of garlic; set aside.
  • In a heavy pot over low heat, add the wine and bring it to a low simmer. In a small bowl, whisk together the cornstarch, kirsch, dry mustard and lemon juice; set aside.
  • Gradually add the grated cheese to the wine and stir with a wooden spoon (it's better to stir in a z-shaped pattern instead of a circular pattern). When cheese is just melted, add the cornstarch mixture to the pot and stir to combine.
  • Bring the fondue to a low simmer and stir until thickened, about 3-5 minutes.
  • Transfer to fondue pot and light the flame underneath the pot.