Cheese Fondue Image

Cheese Fondue

Mary's Kitchen Crush - "Appy to be Nominated"

Prep Time
Cook Time


  • 2 cups (250g) grated Emmental cheese
  • 2 cups (250g) grated Gruyere cheese
  • 1½ tablespoons (25g) cornstarch
  • 1 clove garlic, halved
  • 1 cup (236ml) dry white wine
  • 1 tablespoons (15ml) lemon juice
  • 1 tablespoon (15ml) brandy
  • Pinch freshly grated nutmeg
  • Kosher salt
  • Cubed bread, toasted or untoasted, blanched vegetables, cured meats, for dipping


  1. Toss cheese in a large bowl with cornstarch to coat; set aside.
  2. Rub cut sides of the garlic inside a fondue pot or large stainless-steel bowl set over a pot with 1-inch (2½ cm) of gently simmering water.
  3. To pot add wine, lemon juice and brandy and heat until steaming. Add cheese a handful at a time, stirring until cheese is mostly melted between additions. Stir in nutmeg and salt to taste.
  4. Serve immediately over low heat or over a pot of hot water. Stir frequently.
  5. Tip: Once you start adding the cheese, be careful to keep the temperature just below a simmer. Too cold and the fondue will seize. Too hot and the fondue will break.