Cheese Fondue

Cheese Fondue


4 cups


  • 2/3 pound Gruyere cheese, grated
  • 1/3 pound Swiss cheese, grated
  • 2 tablespoons cornstarch
  • 1 cup dry white wine (Sauvignon Blanc, Chablis)
  • 1 cup Milk, 2 percent or whole
  • drop Tabasco
  • dash ground black pepper
  • 1 tablespoon cherry-flavored brandy, Kirsch
  • 1 clove garlic, halved
  • Cheese Dunkers, below
Cheese fondue becomes a delightful supper when served with Cheese Dunkers and a tossed green or fruit salad.


  1. In large bowl, combine grated cheeses with corn starch. In medium saucepan, heat wine over low heat until almost boiling. Alternately stir in small amounts of cheese with milk, stirring constantly. (Make sure each addition of cheese is melted before adding the next.)
  2. Stir in Tabasco, pepper and brandy. Rub fondue pot with garlic. Transfer cheese mixture to fondue pot, regulating to keep hot. Serve with Cheese Dunkers.

Chef’s tip

Cheese Fondue Dunkers:
French, sourdough or hard roll chunks
Cooked small red potatoes, skin on
Vegetables: broccoli, cauliflower, mushrooms
Ham cubes
Cocktail sausages, fully cooked
Cornichons or dill pickle chunks
Wine Suggestion: Firestone Vineyards Sauvignon Blanc

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.