Best Cheese Fondue


  • 1 clove garlic, peeled
  • 2 ½ cups Liebfraumilch white wine
  • 20 ounces Gruyère cheese, grated
  • 20 ounces Emmentaler cheese, grated
  • 2 jiggers Kirsch (about 3 ounces)
  • 2 teaspoons cornstarch (stirred into the Kirsch)
  • Freshly ground black pepper, to taste
  • + 2 more ingredients
    • Freshly grated nutmeg, to taste
    • 1 ½ large loaves French bread, cut into 1-inch cubes (leave a bit of crust on each piece)

Preparation Rub the fondue pot or saucepan with garlic clove. Add in the white wine and heat, but do not boil. Add about 1/3 of the grated cheese and stir until smooth and creamy, continually adding the rest of the cheese while mixture is simmering. Continue stirring in a figure-eight ...

View full recipe at SpringPad


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