Traditional Fondue

adapted from Steven Jenkins' Cheese Primer W-S Journal

Yield: 4 servings ( Serving Size: servings )
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  • 1/2 cup(s) (2 ounces) grated Appenzeller (or additional Gruyere and Emmental
  • 1 1/2 cup(s) (6 ounces) grated Emmental cheese
  • 1 1/2 cup(s) (6 ounces) grated Gruyere cheese
  • 2 to 3 tablespoon(s) cornstarch or all-purpose flour
  • Crusty bread cut in large cubes
  • 1 cup(s) dry white wine
  • 1 tablespoon(s) fresh lemon juice
  • Freshly ground black pepper to taste
  • 1 clove(s) garlic, halved
  • 1 pinch(s) nutmeg
  • Splash of kirsch (optional)


  1. 1. In a bowl, toss the cheese with cornstarch or flour.
  2. 2. Rub garlic halves around the inside of flameproof fondue pot or large saucepan. Discard garlic. Add wine and bring to a simmer over medium heat on stovetop, or on fondue stand set over an alcohol burner. Reduce heat to medium-low.
  3. 3. Add a handful of cheese to pot, stirring constantly in a figure-eight motion with a wooden spoon. Let cheese melt, then add more cheese, a handful at a time, until all cheese is completely melted. Keep the fondue at a very gentle simmer.
  4. 4. Add lemon juice, kirsch if using, pepper and nutmeg. If mixture is too thick, add a little more wine; if too thin, simmer a bit longer to thicken.
  5. 5. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread cubes.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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