Cheese fondue

  • 4 Servings
  • 15mPrep Time
  • -17mCook Time
  • -2mReady In
  • Category : Food
  • Subcategory : Miscellaneous
  • Main Ingredient : cheese
  • Chef : John Davis

Classic cheese fondue is a communal meal of warm cheese melted with wine, traditionally served from a heated pot and eaten with cubes of bread or pieces of fruit that diners dip into the cheese with long forks.


rench bread and/or other hearty breads such as pumpernickel or onion 1-1/2 cups dry white wine 1 pound gruyere cheese, sliced 1 teaspoon Kirschwasser (cherry brandy) 1/2 teaspoon garlic powder 1/2 teaspoon grated nutmeg 1/8 teaspoon salt or to taste Apple wedges Grapes


  • Cut the bread the night before serving and store in a container which is left slightly open to allow the bread to firm and dry, creating a contrast of textures (traditional fondue is served with stale bread).
  • Heat the wine in double boiler.
  • Add the sliced cheese.
  • Cook until cheese is soft, stirring occasionally.
  • Add the Kirschwasser, garlic, nutmeg and salt.
  • Stir until creamy.
  • Transfer as needed to a fondue pot and serve with bread and fruit for dipping.