Cheese Fondue Recipe

This is an authentic cheese fondue recipe, complete with kirsch and white wine.

Cheese fondue is often thought of as both romantic and fun.

You can serve this fondue recipe as a main course with a side salad or as an appetizer or party recipe.

Cheese Fondue dippers:

• Crusty Italian or French bread cut into bite size pieces.
• Chunks of other flavorful breads like multi grain with nuts and cranberries.
• Chunks of cooked chicken
• Pieces of raw or partially cooked vegetables, like zucchini, broccoli, cauliflower, mushrooms, asparagus, potatoes, celery sticks, red pepper strips, fennel spears, artichoke hearts, cherry tomatoes or Brussels sprouts.

Tips:

• For the fondue to melt and maintain the right consistency, the cheese or combination of cheeses used must be natural cheeses, not pasteurized types.
• The wine used must be a dry white wine.
• Although kirsch is the traditional liqueur used in cheese fondue recipes, you may substitute others like slivovitz, a cognac or an applejack.

Cheese Fondue Recipe

You can serve this authentic fondue recipe as a main course with a side salad or as an appetizer or party recipe.

Print Recipe Pin Recipe Add to My Recipes

Go to Collections

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main or Side

Cuisine East European, French

Servings 4 Servings

Calories 564 kcal

Ingredients

 

US CustomaryMetric

 

1x2x···

• 1 pound emmenthal cheese, or 1/2 pound emmenthal and 1/2 pound gruyere cheese
• 1 clove garlic
• 2 cups white wine, dry
• 3 tablespoons kirsch
• 1 teaspoon corn starch
• nutmeg, white pepper or paprika to taste (optional)

Instructions

 

• Grate the cheese. Measure all ingredients and have them ready to add with one hand. Your other hand will be busy stirring the mixture with a wooden spoon.
• Rub a heavy saucepan with the garlic. Heat the wine in the saucepan, uncovered, over a moderately high heat. Pour kirsch into a cup. Add the corn starch and stir until well dissolved.
• When the wine is to the point where it is almost covered with a fine foam, but not yet boiling, start adding the cheese gradually, stirring constantly. Keep the heat fairly high, but do not let the fondue boil. Continue to add the cheese until it begins to thicken a bit and you can feel a very slight resistance to the spoon as you stir, about 10 minutes from the time you begin to add the cheese.
• Still stirring constantly, add the kirsch and corn starch mixture. Continue to cook until the fondue begins to thicken. Add nutmeg, white pepper or paprika to taste.
• Transfer the fondue to a heat proof heavy pan which can be placed over an alcohol lamp or use a chafing dish or electric skillet, adjusted to low heat to keep it warm and melted.

Nutrition

Calories: 564kcalCarbohydrates: 10gProtein: 31gFat: 32gSaturated Fat: 20gCholesterol: 104mgSodium: 224mgPotassium: 181mgFiber: 1gSugar: 3gVitamin A: 941IUVitamin C: 1mgCalcium: 910mgIron: 1mg

Tried this recipe?Let us know how it was!

Subscribe to the site here and never miss a great recipe.

Find our other cheese fondue recipe here. It’s easy and has just a little twist.

If you like this recipe, I would really appreciate it if you share it on social media. Thanks.