Classic Swiss Three-Cheese Fondue

Ready in 1h

Try this Classic Swiss Three-Cheese Fondue recipe, or contribute your own.


1 tb Fresh Lemon Juice
; 1/2 cups)
8 oz Emmentaler cheese; rind
; shredded (about 2
1 c Dry white wine
; discarded, and
1 Garlic clove; peeled
A few gratings of fresh
4 ts Cornstarch
; 1/2 cups)
3 oz Appenzeller cheese; cut into
; discarded, and
1 tb Kirsch
Freshly ground pepper; to
; (about 1/2 cup)
; shredded (about 2
8 oz Gruyere cheese; rind trimmed

Original recipe makes 1 servings



What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping. Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients. Yield: 4 to 6 servings Recipe by: COOKING LIVE SHOW #CL9275

Alert editor   
Calories Per Serving: 74 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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