Cheese Fondue – Dana Shortt Gourmet

Cheese Fondue

Ringing in the New Year with Cheese Fondue


Cheese Fondue


  • 1 clove garlic, halved crosswise
  • 1 1/3 cups dry white wine
  • 8 ounces Gruyere cheese, grated (about 3 cups)
  • 8 ounces Emmenthal cheese, grated (about 3 cups)
  • 8 ounces raclette cheese, grated (about 3 cups)
  • 2 1/2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cornstarch
  • Freshly grated nutmeg, optional
  • 1 loaf baguette, cut into one-inch cubes
  • Assorted (lightly steamed or raw) vegetables, such as mushrooms, asparagus, broccoli, cauliflower and/or pickled onions and cooked, cubed potatoes)


  1. Rub inside of a fondue pot with garlic clove. Discard garlic.
  2. Pour wine into a saucepan and place over medium-low heat.  When liquid starts to bubble, start adding cheeses by the handful. Stir the cheese until it’s melted and combined.
  3. Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves. Then stir those ingredients into the cheese mixture.
  4. Continue stirring until mixture is smooth and bubbling slightly, about five minutes.
  5. Season with nutmeg, if desired.
  6. Transfer the cheese mixture to a fondue pot and keep warm over the fondue pot warmer.
  7. Serve with bread and/or vegetables.


Dana’s Tip

Have you heard of or eaten at the U. S. restaurant chain, the Melting Pot?  Each table has a built-in fondue type “pot” and their menu consists solely of cheese, meat and chocolate fondues (they offer unique varieties of each).

An idea from their dessert fondue menu: for a little extra kick, try adding your favourite liqueur (such as Baileys, Cointreau/Grand Marnier, Chambord/Framboise or Tia Maria) to your chocolate fondue.

This was first published on December 31, 2008 by Dana in the Waterloo Chronicle.