Cheese Fondue Recipe

Cheese Fondue

Course: Main Course
Cuisine: Swiss



  • 200 g Emmenthaler cheese shredded
  • 200 g Gruy√®re cheese shredded
  • 3 tbsp corn starch
  • 1/2 cup white wine dry
  • 1/2 tsp nutmeg
  • 1 clove garlic

Dipping Items

  • broccoli raw or steamed
  • bread
  • Maille pickles
  • cocktail onions
  • ham
  • pineapple


  • Cut the dipping items into bite-sized pieces.
  • Fill the pot with water and soak for at least 30 minutes.
  • Cut the clove of garlic in half. Drain the pot, and smear the inside with the garlic.
  • Add the cheeses to the pot, and mix in the corn starch and nutmeg. Stir well.
  • Put the metal plate on the stove, and put the pot on the plate. At medium heat, begin to melt the cheese.
  • Stir the cheese in a figure 8 motion. As the oil starts to separate and bubble, turn down the heat to avoid over-cooking the cheese. The fondue is ready when the cheese starts to bubble, and pours easily off of the stirring spoon.