Cheese Fondue Recipes

A fairly constant temperature is required to keep melted cheese from solidifying. Enamelled cast iron or ceramic pots are ideal as they don’t get too hot and help prevent scorching of the delicate cheese fondue. We suggest not to fondue cheese in a metal fondue pot since metal conducts heat and is likely to result in burnt cheese. 

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Traditional Swiss Cheese Fondue

Swiss Cheese Fondue Recipe
Serves 4 | Prep: 10 min | Cooking: 15 min
½ pound Gruyère cheese, shredded
½ pound Swiss Cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled and halved
1¼ cups Riesling wine
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste
Dry mustard, to taste
1 loaf French bread, cubed

1. Place the cheese in a small bowl, sprinkle with cornstarch, and toss to coat. Set aside.
2. Rub the inside of a fondue pot with garlic. Add the wine and lemon juice and over medium heat, bring the wine and lemon juice to a boil. Reduce heat to a gentle simmer. Gradually add the cheese, stirring to melt slowly. Once smooth, season with salt, pepper, and dry mustard.
3. Using fondue forks, dip the bread cubes into the hot cheese. Enjoy!



Buttermilk Fondue

Buttermilk Fondue Recipe
Serves 4 | Prep: 5 min
1½ cups buttermilk
½ cup beer
1 pound Muenster cheese, shredded
2 tablespoons cornstarch
2 teaspoons Dijon mustard
¼ teaspoon white pepper, to taste

1. In a saucepan, heat buttermilk and beer on medium heat until it bubbles. Mixture will look curdled but will smooth out.
2. Mix cheese and cornstarch together. Add by handfuls to buttermilk mixture, stirring constantly until cheese melts; repeat until all cheese is incorporated.
3. Stir in mustard and white pepper, taste and adjust seasonings.
4. Transfer mixture to a fondue pot and keep warm over low heat.