Chardonnay cheese fondue

Prep 10 min
Total 15 min
Makes 8 Servings



300 g
grated gruyère
2 tbsp
1 cup
garlic clove, peeled
2 tbsp
1/8 tsp
baguette, cut into cubes
blanched broccoli florets
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.


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

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.

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