Cheese Fondue

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Cheese Fondue

Cheese Fondue
Servings 8


  • 1/2 pound grated Emmenthaler cheese
  • 1/2 pound grated Gruyere cheese
  • 4 ounces dry white wine
  • 1 tablespoon butter
  • 1 tablespoon corn starch
  • 1 medium baguette


  • Cut the baguette into large cubes and toast in a 400 degree oven, reserve.

    Mix the cornstarch with a few teaspoons of cold water until a thick paste is made, reserve.

    In a small sauce pan, heat the wine until warm, add the butter and bring to a simmer. Slowly add the grated cheese, stirring constantly, until combined. Mix in the cornstarch paste. Place in a fondu pot and serve with the toasted bread.

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