• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 garlic clove, halved crosswise

  2. 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)

  3. 1 tablespoon cornstarch

  4. 2 teaspoons kirsch

  5. 1/2 lb Emmental cheese, coarsely grated (2 cups)

  6. 1/2 lb Gruyere , coarsely grated (2 cups)

  7. Accompaniment: cubes of French bread on fondue forks or long wooden skewers

  8. Special equipment: a fondue pot

Instructions Jump to Ingredients ↑

  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame and serve with bread for dipping.


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