Cheese Fondue

posted: 06/30/10
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Cheese Fondue


For the Fondue:

  • 6 tablespoons/80 g butter
  • 3 tablespoons/30 g all purpose flour
  • 1/4 cup/50 ml Kirshwasser
  • 1 cup/275 ml whole milk
  • 3 ounces/90 g Emmenthaler cheese or any type of Swiss, cubed
  • 3 ounces/90 g Gruy?re cheese, cubed
  • 3 ounces/90 g Raclette cheese, cubed
  • 3 ounces/90 g creamy blue cheese or Fontina cheese, cubed (use the Fontina cheese if a more mild flavor is desired)
  • Freshly grated nutmeg, to taste


  • 1 loaf crusty French bread, torn into bite-size pieces
  • 3 cups/175 g broccoli florets
  • 1 yellow squash, cut into sticks
  • 1 zucchini, cut into sticks
  • 12 small white mushrooms, halved
  • 1/2 English cucumber, cut into sticks
  • 4 green onions, quartered crosswise


  1. Melt the butter in a heavy large sauce pan over medium-low heat. Whisk in the flour. Constantly whisk for 1 minute or until the mixture is smooth and begins to bubble. Slowly whisk in the Kirshwasser. Whisk in the milk. Bring the sauce to a gentle simmer.
  2. Slowly add the cheese, stirring until all the cheese has melted and the mixture is smooth (you may need to add a little more milk if the mixture becomes too thick). Season the fondue to taste with the nutmeg.
  3. Transfer the fondue to a fondue pot and place it over a canned heat burner to keep it warm. Arrange the bread, broccoli florets, yellow squash, zucchini, mushrooms, cucumber and green onions on a platter and serve with the fondue, allowing diners to skewer the bread and vegetables with a fork and dip them into the cheese fondue.
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