cheese fondue

styling by Catrine Kelty | photo by Keller + Keller

What’s better than a big bowl of melty cheese in the center of a table for a fun way to entertain. It’s easy to make, even easier to serve, and a definite crowd pleaser.

1/2 pound imported Swiss cheese, shredded
1/2 pound cheddar cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled and crushed
1 cup white wine
1 teaspoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh bread, cut into 1-inch cubes, for serving

  1. In a large bowl, add cheeses and toss with cornstarch. Set aside.
  2. Rub bottom and sides of a fondue pot with garlic, discard garlic.
  3. To fondue pot, add wine and bring to a simmer. Add cheese, a handful at a time, whisking until all of cheese is added and completely melted. Stir in mustard and season with salt and pepper. Continue whisking until mixture is slightly thickened. Keep pot warm over fondue burner. Serve with bread for dipping.

Serves 4-6.

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