Prep 5 mins
Cook 5 mins
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. These various cheese have been tested and work well in the classic fondue recipe Brick makes a fondue that is moderately sharp about midway between cheddar and Limburger. Fontina has a delicate nutty flavor and muenster is mild.
- 3 cups brick cheese or 3 cups Fontina cheese or 3 cups muenster cheese, shredded
- 1 cup gruyere
- 1 1⁄2 teaspoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon lemon juice
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.