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Three-Cheese Fondue

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 cups


  • 1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, shredded
  • 2 tablespoons cornstarch, divided
  • 4 teaspoons cherry brandy
  • 2 cups dry white wine
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon paprika
  • Dash cayenne pepper
  • Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles


  • In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan.
  • Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.
  • Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth.
  • 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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Average Rating:
  • bldrblue
    Aug 4, 2019

    This is a petty classic recipe for fondue, and I thought, pretty good! I do not understand why a rating that admits to using a boxed mix, and uses the word "smelt" but made no mention of even making the recipe is still on here. Obviously a troll. Nice, easy recipe if you do what it says and keep stirring. Good catch on using kirschwasser instead of regular cherry brandy.

  • Traci
    Nov 4, 2018

    I had this in a box one year I bought it at the grocery store they smelt it and they walked away, trashed it

  • brendaforsuccess
    Dec 23, 2017

    The cheese just rolled up in a ball and never melted through the wine. I had to trash the whole thing.

  • I_Fortuna
    Jan 25, 2016

    Kirschwasser is more traditional than other types of cherry brandy. There is a big difference. Kirsch is not sweet so it can be used for fondue and cherries jubilee among other foods savory or sweet. : )

  • JennTats
    Mar 9, 2013

    This is a very nice fondue. I used it with a wide variety of assorted seafood, ham, salami, turkey, petite pickles, black bread, sour dough, baguette, cauliflower, carrots, fingerling potatoes. I really enjoyed trying new things with this recipe. Thank you.