Classic Cheese Fondue

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Fondue. It comes from the French word “fondre,” which means “to melt.”
If you read this blog and you know me at all, you know that I love fondue! It’s such a wonderful winter treat. One of my favorite fondues is the “classic” cheese fondue. It’s a combination of Gruyere and Emmenthal cheese. It really is a classic fondue, and it is so delicious! I like to serve this with bread, apples, broccoli, and cauliflower.  My fondue pot is electric, so it’s super easy and convenient. This recipe is for an electric fondue pot, but if you have a regular one, just make it in a saucepan and then pour into your fondue pot.  Enjoy!



Classic Cheese Fondue
Author: Vallery
Serves: 6 servings
Perfect to warm you up on the cold winter nights ahead!
  • 1 pound Gruyere, grated
  • 3/4 pound Emmenthal, grated
  • 6 teaspoons cornstarch
  • 1 garlic clove, cut in half
  • 2 and 1/4 cups DRY white wine
  • dash of nutmeg
  • 2 and 1/2 tablespoons Kirschwasser (optional)
  1. Place the grated cheese in a large bowl and toss to combine. Add the cornstarch and toss to coat the grated cheese completely. Reserve.
  2. Rub the bottom and lower half of the sides of a fondue pot (or sauce pan) with the cut sides of the garlic cloves. Add the wine to the pot and bring to a strong simmer (bubbling, but not boiling strongly).
  3. While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time; don’t add any more cheese until each handful is completely melted and smooth. Stir in the kirschwasser and nutmeg. Serve and Enjoy!

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about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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