Photo by William Meppem


  • 1 tablespoon lemon juice
  • ½ cup fruity white wine, such as Gewurztraminer
  • 1 pound boiled small red potatoes
  • 1 pound Jarlsberg or Emmental, grated (8 cups)
  • 1 pound Italian Fontina, grated (8 cups)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, halved
  • + 1 more ingredients
    • 1 pound sourdough bread, cut into 1-inch cubes

Rub the inside of a medium saucepan with the garlic clove; discard. Add the wine, lemon juice, and mustard and whisk. Heat to simmering over medium heat. Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth. Pour into a fondue pot, or set the saucepan on a trivet. Serve imme...

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