Classic Cheese Fondue

PER serving:

Author:Inspired by Vegetarian Times, 2001.11
Yield:8 Serving(s)
Category:Main Courses


garlic clove, halved crosswise
1 1/2 cups dry white wine (Chardonnay)
1 tbsp. cornstarch
2 tsp. kirsch, optional
1/2 lb. Gruyère cheese, shredded, about 2 cups
1/2 lb. Emmenthaler cheese, shredded, about 2 cups
1 to 2 loaves French bread, cubed


  1. Rub inside of saucepan with garlic; repeat with fondue pot or crockpot. Pour in wine and heat over low until it simmers.
  2. Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium, and cook until wine mixture boils and begins to thicken, stirring often. Reduce heat to low.
  3. Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 10 minutes.
  4. Stir in Kirsch, if using, and transfer melted cheese to fondue or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.


Nutrition Facts

8 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 34g52%
Saturated Fat 21g105%
Trans Fat
Cholesterol 115mg38%
Sodium 340mg14%
Total Carbohydrate 5g2%
Dietary Fiber 0g0%
Total Sugars
Includes Added Sugars
Protein 33g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.