Cheese Fondue

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If you don’t have a fondue pot, serve the fondue in the pot you made it in. In addition to the bread, serve sliced apples, blanched broccoli or cauliflower florets, and chunks of good-quality ham. The alcohol burns off as the fondue simmers, so kids can eat it without worry.


  • 1 garlic clove 
  • 2 cups dry fruity white wine such as Riesling 
  • 1 lb. Gruyère or Emmentaler cheese, shredded 
  • 1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese 
  • 3 Tbs. all-purpose flour 
  • 2 Tbs. kirsch (optional) 
  • Kosher salt and freshly ground pepper, to taste 
  • 1 baguette, cut into bite-size chunks 


Rub the bottom and sides of a large heavy-bottomed saucepan with the garlic, then discard the clove. Pour in the wine, bring to a boil over high heat, reduce the heat to medium and simmer for 5 minutes.

Meanwhile, in a bowl, toss together the cheeses and flour, mixing well. Add the cheeses, a small handful at a time, to the simmering wine, stirring with a wooden spoon after each addition until the cheese is incorporated and the mixture is smooth. Stir in the kirsch, raise the heat to medium-high and bring just to a boil.

Immediately remove the fondue from the heat and season with salt and pepper. Transfer to a fondue pot, if using, and place over a warmer at the table. Place the bread alongside and provide long-handled forks for dipping the bread into the hot cheese. Serves 4 to 6.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

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