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Three-Cheese Fondue

 Three-Cheese Fondue
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
16 ServingsPrep/Total Time: 30 min.


  • 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.

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Three-Cheese Fondue (continued)

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