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Cheese Lover's Fondue

 Cheese Lover's Fondue
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
8 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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

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Cheese Lover's Fondue (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.