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
- 1/2 pound each Emmenthaler, 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
- 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.
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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