Traditional Cheese Fondue

1994 Boars' Head recipe book

Yield: 1 serving
Community Recipe from


  • 3 clove(s) garlic peeled and cut in half
  • 1 pound(s) gruyere cheese shredded
  • 1 pound(s) Swiss Cheese shredded
  • 16 ounce(s) White wine dry white
  • 1 tablespoon(s) lemon juice
  • 1 ounce(s) Kirsch
  • 4 teaspoon(s) corn starch
  • ground white pepper to taste
  • ground nutmeg to taste


  1. Rub fondue pot with garlic and then discard garlic. Add shredded cheese, wine and lemon juice to pot. Begin heating on stove at medium heat while stirring constantly. After cheese has melted, mix corn starch with Kirsch in a small bowl, and add mixture to cheese. Stir until smooth, add pepper and nutmeg to taste and place over burner. Enjoy.
September 2012

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

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