Janice beaton fondue 2
Janice beaton fondue 2

Classic Cheese Fondue

From blog post: Classic Cheese Fondue


January 3, 2016


1 garlic clove, halved

2 cups grated Gruyère

2 cups grated Emmenthal

1 Tbsp. cornstarch

1 1/2 cups dry, fruity white wine

Cubed bread, cured meats and lightly steamed veggies, for dipping


1Rub the inside of a fondue pot with the garlic clove. Toss the grated cheese with the cornstarch, distributing it evenly.


3In a heavy-bottomed saucepan, bring the wine just barely to a simmer. Start whisking in the cheese in small amounts, adding more as each batch melts. Stir until the mixture is smooth then place the fondue pot over the burner, pour in cheese mixture and keep warm.


5Serve with cubed bread and veggies. Serves eight.