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
Ingredients
- 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
Reviews
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.
I had this in a box one year I bought it at the grocery store they smelt it and they walked away, trashed it
The cheese just rolled up in a ball and never melted through the wine. I had to trash the whole thing.
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. : )
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.