Cheese Fondue

Delicious. I use closer to 2 tablespoons of kirsch - love the fumes! A little fresh grated nutmeg, a dry white wine good enough to drink. No Gruyère? Use Comte. Hard to go wrong. I freeze any leftover fondue in a ziplock bag and reheat in microwave or on stove at low heat. It’s just as good even after nine months in the freezer!

• 2tattered

• Western Massachusetts

• 2/14/2022

When I would have it in France, a lucky participant was chosen at the end of the pot to fry an egg in the remaining mixture and finish it off. A variation on brown the last scraps.

• Anonymous

• Ohio

• 2/3/2022

Suggestions on how to make this Alcohol Free. It goes not cook off.

• Jocelyn

• Pittsburgh

• 1/30/2022

There are a couple things missing (I married into a Swiss hotelier/restaurateur family) from this recipe a la Vaudois (canton in Switzerland): Mix the wine, Dijon mustard, cornstarch (or white flour), crushed garlic (use a garlic press, don't discard it), white pepper and black pepper in the fondue pot, bring to a simmer until thick. Then add the grated cheese stirring constantly until melted and then 5 full minutes further while it's bubbling. Mix the kirsch with a pinch of bicarbonate of soda, have the fondue burner ready, add the kirsch mixture and stir rapidly, the fondue will increase in volume, transfer pot to the burner and enjoy, ideally with day old bread (baguette, or pain noir which is white bread made with part rye flour). Yes to cornichons, pickled pearl onions and viande seche if you can find it. You can vary by adding stewed tomatoes with fresh basil, thyme and marjoram, ladling it over boiled baby potatoes.

• Rosomane

• Los Angeles, CA

• 12/15/2020

This is a great cheese fondue. I added a bit more kirsch with the corn starch, as two teaspoons with 1 tbsp cornstarch was almost solid. Made it in an electric Cuisinart fondue pot from the start. Patience is needed to get the right consistency, and it was perfect. I baked homemade French bread as the main dipper, and added apples, pears, broccoli (cooked just to tender, then into an ice bath) and some red peppers. What I don’t get is how two people can finish up a pound of cheese and wish there was more!

• Anonymous

• Los Angeles

• 4/23/2020

I’m surprised by the good reviews on this. I’ve followed it twice (honestly forgot I had used it already the second time), and both times I ended up with fondue that was way too thin. Had to take some emergency measures to salvage it. I don’t know what I’m doing wrong, but I followed the recipe exactly. ::shrug::

• Saffron101

• NJ

• 4/20/2020

Excellent. I made a half recipe for the two of us, and after it was cooked, put it on a Japanese butane burner. We used forks to put the bread and apple pieces into the pot. The apples are a great idea (we used Cosmic Crisp) because they cut down the richness but are very, very tasty with the cheese.

• pokano

• Seattle, WA

• 1/19/2020

We hosted a fondue party for our 20-something sons and a large group of their friends last night and used this recipe for the main course. It was a hit. We overheard a few of them comment it was better than what they had at The Melting Pot. Three of the guests were visiting from Sweden and gave it an enthusiastic thumbs-up. This will be our go-to fondue recipe from now on!

• Anonymous

• Boulder, CO

• 12/29/2019

I'm only giving it three forks b/c for some reason, the cheese kept blobbing up in the center. I think this may've been due to the Sterno - it kept getting too hot, I think, and so we kept having to put it out and re-light it and I think it affected the texture of the fondue. The taste was great, though. I added a healthy tablespoon of Dijon mustard to it, and instead of Kirsch, I used Sherry (all I had). We did get the crust up from the bottom and that was delicious! We dipped balanced broccoli, cauliflower, fingerling potatoes, Honey Crisp apple and bread.

• lizbchicago

• Chicago

• 2/12/2018

Perfect! Smells like Switzerland. We used a Chablis for wine and regular brandy instead of kirsch (although apparently kirsch is good in your clafoutis in the summer if you feel like investing in a bottle) . We don't have a fondue pot, so we just made it in our dutch oven, turned the gas burner way down, and ate it standing over the oven. This will definitely become a Christmastime tradition for our family!

• smayres

• NYC

• 12/2/2017

Excellent. Great acidity.

• Anonymous

• 1/18/2017

CASSYMC14 FROM ONTARIO - you can use beer instead of wine. I've used both Guinness and a local craft gold in different fondues. It's all good.

• Anonymous

• Kenora, ON

• 12/14/2016

I am such a sucker for cheese, and this hit the spot. I added the step that others recommended of tossing the grated cheese with cornstarch. I also substituted Jarlsberg for the Emmental and added a little bit of grated cheddar just for fun. I also simmered a finely chopped shallot with the wine. This came out so rich and velvety... we served it with soft pretzels, crusty bread, cubed apples, and some pickled vegetables (used the "Quick Winter Pickled Veggies" recipe from Southern Living). I was craving a cheese appie as football food, and this was much nicer than I anticipated. I see a lot of people saying they make this for Xmas Eve, and I think we might follow suit this year.

• caitlinmariefrancis5508

• Boston, MA

• 11/17/2016

I'm sure this recipe is great, due to the other reviews I've read. Somehow I managed to make it taste heavily of wine. Any suggestions? Maybe the wine should boil longer before adding the other ingredients. Soooo annoying! Stupid wine! I rated it a 4 because I made it taste like poo

• Cassymc14

• Ontario, Canada

• 3/30/2016

Followed receipe as is and it was very good. Will double the recipe next time. It was not enough as main dish.

• Anonymous

• Princeton, New Jersey

• 2/28/2016