Is there anything more comforting than melted cheese? Although we encourage eating it all year round, we start craving it when the air turns crisp, and fall is here. Fondue can be anything you'd like it to be - dress it up for New Year's Eve, cuddle up for a cozy night in by the fire, enjoy it after a long day skiing on the mountain or add it as a station to your party buffet. Have fun with your dippers; anything goes! Although this is a traditional recipe, feel free to make it your own. Add some Vacherin Fribourgeois for a little extra funk, or switch up your mountain cheese for a change of pace. Our mongers are always here to help guide you in the right direction. Don't forget to tag us; we'd love to see how it all turns out!
Prep Time: 15 mins Cook Time: 10 mins Servings: 4
Gruyere | 1/2 lb. shredded
Emmentaler | 1/2 lb. shredded
Dry White Wine | 1 1/2 cups
Corn Starch | 1 1/2 Tbsp.
Kirsch | 3 Tbsp.
Lemon Juice | 1 Tbsp.
Garlic | 1 Clove
Nutmeg and Pepper | To Taste
P R O C E D U R E
Place a medium saucepan on low-medium heat. Once warmed, rub the inside with your garlic clove; discard the garlic.
Add white wine and lemon juice and bring to a simmer.
Add cheese, about 1/3 at a time, stirring with a wooden spoon until cheese is
melted and combined.
While your fondue comes to a simmer, mix kirsch and corn starch in a separate bowl
While stirring, add the mixture to the fondue and allow to boil for 30 seconds.
Season fondue to taste
Pour into the fondue pot, light your sterno and enjoy.