Cheese Fondue (Fondue Neufch Teloise)


  • 2 cups (8 ounces) shredded natural (not process) Swiss cheese
  • 2 cups (8 ounces) shredded Gruyere cheese
  • 1 tablespoon cornstarch
  • 1 clove garlic, cut into halves
  • 1 cup dry white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons kirsch or dry sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • French bread, cut into 1-inch cubes


  1. Toss cheeses with cornstarch until coated.
  2. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil).
  3. Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted.
  4. Stir in kirsch, salt and white pepper.
  5. Remove to earthenware fondue dish; keep warm over low heat.
  6. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Yield: 4 to 6 servings

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