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Classic Cheese Fondue



1/3 pound Gruyere

1/3 pound Fontina

1/3 pound Gouda

2 tablespoons cornstarch

1 cup dry white wine - such as Sauvignon Blanc

1 clove garlic - minced

1 tablespoon fresh lemon juice

1 tablespoon brandy

1 teaspoon Dijon mustard

1/8 teaspoon nutmeg

Treats for dipping


Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.

In the Emile Henry Fondue Pot, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

Move off the heat and place on the provided burner to keep warm and fluid.

Dip your treats and enjoy!