Basic Cheese Fondue


  • 1 garlic clove, crushed
  • 2 C. dry white wine
  • 8 oz. Emmentaler cheese, shredded
  • 8 oz. Gruyere cheese, shredded
  • 2 Tbs. cornstarch
  • 2 Tbs. water
  • 1 Tbs. Kirsch (a clear brandy distilled from black cherries) - Optional


  • Rub the inside of a heavy saucepan with the garlic. Discard the garlic.
  • Add the wine and bring to a simmer over medium heat.
  • Add the cheese gradually to the simmering wine, stirring constantly in a zigzag pattern to prevent the cheese from forming a ball.
  • Cook until the cheese is melted and the mixture is creamy, stirring constantly.
  • Combine the cornstarch and water in a cup and mix well.
  • Stir in to the fondue. Cook for 5 minutes or until thickened, stirring constantly.
  • Stir in the Kirsch. Pour into a fondue pot and set over a flame.
  • Makes 6-8 servings.
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