Cheese Fondue
- 1/2 clove Garlic
- 1.5 lb Swiss cheese
- 1.5 cups dry white wine
- 1 tsp lemon juice
- 4 tsp cornstarch
- 1.5 tbsp kirch (or dry sherry)
- 2-3 turns of pepper mill
- Pinch of nutmeg

1) Shred cheese
2) Mix cheese + corn starch
3) Cut garlic in 1/2 and rub on side of fondue pot
4) Add wine, lemon juice
5) Heat at 375 or so in fondue pot to melt cheese (stir regularly in figure 8 to avoid stringyness)
6) Near end add kirch and pepper/nutmeg
7) Dip bread, etc


Smoked Cheese Fondue Similar to above
- 1/2 clove garlic
- 13.5 oz smoked cheddar cheese
- 1 cup milk
- 3 1/4 tbsp dry sherry
- 1.5 tbsp corn starch
- Pepper

Variation 3 (Best):

  • 1 cup white wine
  • 1/2 tsp lemon juice
  • 12 oz shredded smoked gouda (or 6oz plus 6 oz swiss)
  • 2 tbsp corn starch
  • 1/8 tsp nutmeg
  • 1/8 tsp salt / pepper
  • 1/8 tsp Garlic powder
  • French bread cut into bite size pieces
  • Other dipping items: apple, pear, grape, cooked potato, cooked chicken, etc...

    1) Toss cheese + corn starch
    2) Bring wine + lemon juice to a boil and then lower to simmer
    3) Slowly add in cheese a handeful at a time. Stiring until incorporated before adding more
    4) Serve keeping warm (as low as possible without hardening)