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Three-Cheese Fondue

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 cups

Ingredients

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

Directions

  • In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
  • Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, a handful at a time, allowing cheese to almost completely melt between additions.
  • Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
  • 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.

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