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Three-Cheese Fondue Recipe

Three-Cheese Fondue Recipe photo by Taste of Home

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I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio

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Three-Cheese Fondue Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

20 10 30

Ingredients

1/2 pound each Emmentaler, Gruyere and Jarlsberg cheeses, shredded
2 tablespoons cornstarch, divided
4 teaspoons cherry brandy
2 cups dry white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
Dash cayenne pepper
Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles

Directions

In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles. Yield: 4 cups.

Nutritional Facts 1/4 cup (calculated without baguette, potatoes or pickles) equals 191 calories, 12 g fat (7 g saturated fat), 37 mg cholesterol, 151 mg sodium, 3 g carbohydrate, trace fiber, 12 g protein.

Originally published as Three-Cheese Fondue in Country Woman October/November 2010, p35

Full-Bodied White Wine

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

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Three-Cheese Fondue

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(1-1) of 1 reviews

Reviewed on Mar. 09, 2013 by JennTats

This is a very nice fondue. I used it with a wide variety of assorted seafood, ham, salami, turkey, petite pickles, black bread, sour dough, baguette, cauliflower, carrots, fingerling potatoes. I really enjoyed trying new things with this recipe. Thank you.