Cheese Fondue


I am so glad that cheese fondue has once again become fashionable. Paired with a simple green salad and crisp white wine, it makes a convivial winter meal. Here, the combination of piquant Emmentaler with stronger, creamier Gruyère yields a fondue that’s rich and flavorful.


  • 6 cloves garlic
  • 2 cups (16 fl oz/500 ml) dry white wine such as Sauvignon Blanc
  • lb (875 g) Gruyère cheese, shredded
  • ¾ lb (375 g) Emmentaler cheese, shredded
  • 2 Tbsp kirsch
  • 1 tsp freshly grated nutmeg
  • ½ tsp freshly ground white pepper
  • day-old baguettes or equivalent amount of artisanal nut, herb, or whole-grain bread, cut into ½-inch (12-mm) cubes


If using a ceramic fondue pot, set the oven to 250°F (120°C) and put the fondue pot in the oven to warm. If using a metal fondue pot, skip this step. Fill the burner of the fondue pot with denatured alcohol.

Crush the garlic with a garlic press or grate with a grater and put into a large, heavy-bottomed saucepan or directly into the metal fondue pot. Add the wine and place the pan over high heat. As soon as bubbles form around the edges, after about 2 minutes, reduce the heat to medium-low and add the cheeses, a little at a time, stirring with a wooden spoon. Continue to cook, stirring constantly, until the cheese melts completely into a smooth, creamy mass. Stir in the kirsch, nutmeg, and pepper.

To serve, light the burner of the fondue pot and place it on the table. Pour the hot fondue from the saucepan into the warmed ceramic pot, or transfer the metal fondue pot directly to the burner. Set out fondue forks and pass the bread cubes.