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Classic Cheese Fondue

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This is hands down my death row meal. Making cheese fondue is very simple and will only take about 15 minutes of your time. There are only a small handful of ingredients in this recipe so make sure everything you buy is of high quality.


Gruyere Cheese.75 lbs.
Emmentaler Cheese.25 lbs.
Cornstarch2 tsp
Garlic1 clove
Dry White Wine1 cup
Cherry Kirshwasser1 tbsp.
Nutmeg, groundto taste


Remove the rind from each cheese. The only other item to prep is a garlic clove so remove the skin and slice it in half, then reserve it.

The next step is to grate the cheeses. I’d suggest using a food processor if you’re planning to make a double batch of fondue. However, a hand grater will do just fine if you’re planning a single recipe.

Place the grated cheese into a mixing bowl, add a few teaspoons of cornstarch and combine the ingredients thoroughly.

Before heating up the cheese fondue, slice the baguette into 1 inch pieces. Make the extra effort to buy a great baguette. There’s only a few ingredients in this recipe so if you buy something that’s not top notch it’s really going to stand out.

Prep the fondue pot by rubbing the inside with the garlic cloves that you cleaned earlier. Add the wine and heat it up to just below a simmer. Add one handful of cheese while stirring constantly. Once it melts add another handful and just repeat the process over and over again until you’ve used all your cheese. Do not let your cheese come to a hard boil so manage the temperature of the pot accordingly.

Finish the cheese fondue with a splash of cherry kirschwasser and some freshly grated nutmeg. You can omit the alcohol, but I highly recommend picking up a bottle.