Classic Fondue

Whether dipping with bread, fruit or veggies, you'll definitely be fond of this warm, cheesy dip.


  • 1 1/2 cups Gruyere, shredded
  • 1 1/2 cups fontina, shredded
  • 2 teaspoons cornstarch
  • 1 garlic clove, halved
  • 2/3 cup white wine, such as Riesling
  • 2 teaspoons kirsch
  • 1/4 teaspoon nutmeg, grated
  • Pinch of salt
  • 1 loaf crusty French bread, cubed, for serving
  • 1 green apple, sliced into wedges, for serving
  • Broccoli, for serving
  • Cubed ham, for serving


  1. Mix shredded cheeses and cornstarch together well. Rub halved garlic all over the inside of a fondue pot or small pot. Discard the clove.
  2. Add white wine and allow to come to a slight boil. Slowly incorporate the cheese, adding a handful at a time, while using a wooden spoon to stir in a figure 8. Once the cheese has fully melted, add kirsch, nutmeg and salt. Stir well.

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