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Three-Cheese Fondue Recipe

Three-Cheese Fondue Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
  • 4. 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.

Wine Pairings

Full-Bodied White Wine

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