Print Options:

Classic Cheese Fondue

Yields1 Serving

Cheese Fondue

 1 garlic clove, halved
 2 cups grated Gruy√®re
 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

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


In 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.


Serve with cubed bread and veggies. Serves eight.