cheese fondue


  • 8 oz of each Emmentaler and Gruyere cheese
  • 1 ½ cups white wine
  • 1 clove garlic, crushed
  • 2 Tbsp. butter
  • ¼ tsp nutmeg
  • 1 tsp lemon juice
  • 1 Tbsp corn starch
  • 1 Tbsp apple juice
  • ½ tsp salt
  • Dash pepper


Crusty French bread cut into cubes
Fondue pot and fondue forks

Shred cheeses and set aside. Mix corn starch and apple juice, salt and pepper in a small
bowl and set aside

In a stock pot (5 Qt), simmer wine, garlic, butter, nutmeg and lemon juice until slightly
reduced, about 5 minutes. Add cheeses 1/3 at a time while stirring with a wooden spoon
(use a back and forth motion do not stir in round circles) until cheese is melted. Stir in the
corn starch mixture. Pour into a fondue pot.

Serves: 4-6