Cheese Fondue



  • 1 clove garlic (cut in half lengthwise)
  • 1 cup dry white wine
  • 1 lb Gruyere and/or Emmentaler cheese. Shredded should make about 9 cups total.
  • 2 tbsp cornstarch
  • 2 tbsp freshly squeezed lemon juice (about 1 lemon)

Dippers for Cheese Fondue:

  • Chunks of bread
  • Cooked meat
  • Fresh Vegetables: grape tomatoes (broccoli, cauliflower, mushrooms)
  • Roasted Vegetables: cauliflower (potatoes, bell peppers, onions, mushrooms)


  1. Before you get your fondue pot hot, rub the inside of it thoroughly with the cut garlic halves, then thrown them out.
  2. Pour the wine into the fondue pot, and place over medium-low heat. (See notes)
  3. When the wine starts to bubble, add the cheese by the handful, stirring until melted and combined.
  4. In a small bowl, whisk together the cornstarch with lemon juice until the cornstarch dissolves, then stir the mixture into the cheese mixture.
  5. Continue whisking the cheese mixture until it is smooth and bubbling slightly.
  6. Serve immediately.