Chardonnay cheese fondue



10 min


15 min


8 Servings

Chardonnay cheese fondue

Photo by Ryan Szulc


  • 300 g grated gruyère
  • 2 tbsp cornstarch
  • 1 cup chardonnay
  • 1 garlic clove , peeled
  • 2 tbsp kirsch
  • 1/8 tsp nutmeg
  • baguette , cut into cubes
  • blanched broccoli florets
  • kale
  • apples , cut into cubes
  • pears , cut into cubes


  • TOSS cheese with cornstarch. Set aside. Combine wine with garlic in a medium saucepan and bring just to a simmer over medium-high. Reduce heat to medium-low. Gradually add cheese mixture to wine, whisking constantly in a figure-8 motion to keep cheese from clumping. Whisk until cheese is completely melted and smooth, 3 to 5 min. Stir in kirsch and nutmeg. Pour into a fondue pot set over a low flame and place in a serving stand, or spoon mixture into warm ramekins for individual servings. Serve with baguette cubes, broccoli, kale, apples and pears.

Prep Tip:

Adding cornstarch keeps the cheese and wine from separating.

Cooking Tip:

Rescue a curdled fondue over low heat with a squeeze of lemon juice and constant stirring in a figure-8 motion.

Serving Tip:

When the fondue is almost gone, let the coating at the bottom turn into a crust, then break it into pieces and share with guests. The Swiss consider it a treasured treat.

Nutrition (per serving)

  • Calories
  • 170,
  • Protein
  • 11 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 12 g,
  • Sodium
  • 121 mg.