Three-Cheese Fondue

Name: Three-Cheese Fondue
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 cups.
Ingredients: 2 cups dry white wine; 4 teaspoons cherry brandy; 2 tablespoons cornstarch; 1/8 teaspoon ground nutmeg; 1/8 teaspoon paprika; Dash cayenne pepper; 1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, finely shredded; Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 cups.

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

Ingredients

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

Directions

1. In a large saucepan, whisk together the first 6 ingredients until smooth. Heat mixture over medium heat until slightly thickened, stirring constantly, 5-7 minutes.
2. Reduce heat to low; gradually add 1/2 cup cheese, stirring constantly with a figure-eight motion, until cheese is melted (cheese will separate from wine mixture). Gradually add remaining cheese, allowing cheese to melt between additions. Cook and stir until thickened and mixture is blended and smooth, 4-5 minutes.
3. Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.

Nutrition Facts

1/4 cup: 191 calories, 12g fat (7g saturated fat), 37mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 12g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.