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Cheese Lover's Fondue Recipe

Cheese Lover's Fondue Recipe photo by Taste of Home

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French bread cubes and apples are the perfect dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It’s a crowd-pleaser.—Linda Vogel, Elgin, Illinois

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Cheese Lover's Fondue Recipe

Prep: 15 min. Cook: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

4 teaspoons cornstarch, divided
1 tablespoon plus 1 cup dry white wine, divided
1-1/2 cups (6 ounces) shredded Gruyere cheese
1-1/2 cups (6 ounces) shredded Swiss cheese
1 garlic clove, peeled and halved
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3 drops hot pepper sauce
Cubed French bread and/or sliced apples

Directions

In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside.
Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with bread. Yield: 2 cups.

Nutritional Facts 1/4 cup (calculated without bread or apples) equals 196 calories, 12 g fat (8 g saturated fat), 42 mg cholesterol, 127 mg sodium, 3 g carbohydrate, trace fiber, 12 g protein.

Originally published as Cheese Lover's Fondue in Taste of Home February/March 2011, p23

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cheese Lover's Fondue

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Reviewed on Nov. 26, 2012 by taylorchandler90

I was skeptical about this dish, because I don't particularly like Gruyere or Swiss, but I made it for a Thanksgiving appetizer, and it turned out SO WELL! It was so simple to make, and everyone loved it. Just make sure not to let it cool, because it solidifies quickly (though it reheats really smoothly, so not a huge deal). I highly recommend this recipe, and I'll definitely be making it again!

Reviewed on Feb. 27, 2011 by dapontelisa

I made this for a family party & it was a huge hit! It went so quickly that late arrivers missed out on it entirely!