In the Kitchen

Level of Difficulty

Cheese fondue is a classic Swiss delicacy enjoyed year round that has truly conquered the globe with restaurant menus entirely dedicated to this molten cheese delight.

Smooth and rich, this fondue recipe is the classic après ski dish on menus in the French Alps.


1 clove garlic, cut in half
1.5 cups dry white wine
1 tablespoon cornstarch
7 oz Comte cheese, coarsely grated
7 oz Raclette cheese
7 oz Gruyere cheese, coarsely grated
Pinch of ground nutmeg
Pinch of ground black pepper
Pinch of ground paprika
3 tablespoons Kirsch (optional)

Suggested dippables:

  • Bite-sized cubes of bread
  • Bite sized pieces of roasted potatoes
  • 1 inch cubes of seasoned veggies – Peppers, Carrots, Broccoli, etc

Tools & Materials

Fondue pot


  • Rub the inside of a saucepan with the cut side of the garlic and then discard the garlic.

    Add the wine and cornstarch to the prepared pan and bring it to a boil.

    Reduce the heat so the wine is just simmering and add the cheese, nutmeg, black pepper, and paprika, stirring constantly until the fondue is melted and smooth.

    Keeping the heat low to medium, continue cooking, never boiling, the fondue for 15 minutes until it is thickened.

    Add the Kirsch (if using) and stir constantly for 1 minute.

    Transfer the fondue to a fondue pot set over a flame and serve it with cubed bread.