I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Three-Cheese Fondue
Three-Cheese Fondue
Prep Time
20 min
Cook Time
10 min
Yield
4 cups
Ingredients
- 2 cups dry white wine
- 4 teaspoons cherry brandy
- 2 tablespoons cornstarch
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon paprika
- Dash cayenne pepper
- 1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, finely shredded
- Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles
Directions
- In a large saucepan, whisk together the first 6 ingredients until smooth. Heat mixture over medium heat until slightly thickened, stirring constantly, 5-7 minutes.
- Reduce heat to low; gradually add 1/2 cup cheese, stirring constantly with a figure-eight motion, until cheese is melted (cheese will separate from wine mixture). Gradually add remaining cheese, allowing cheese to melt between additions. Cook and stir until thickened and mixture is blended and smooth, 4-5 minutes.
- Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.
Nutrition Facts
1/4 cup: 191 calories, 12g fat (7g saturated fat), 37mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 12g protein.
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