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© 2014 mathewguiver

Classic cheese fondue

I remember the first time I had fondue, it was with my parents at a restaurant in Sacramento a few years back. I actually wasn’t a fan, my taste buds weren’t quite evolved enough to appreciate the fondue. Fast forward a few years, David and I had a friend from Copenhagen visiting us in San Francisco. She was staying for a few days, and I wanted to make a nice dinner the night before she left.

David suggested I make a fondue, partially because he has a fancy fondue pot. I did a bit of research, and wrote this recipe for a classic cheese fondue. It’s actually quite easy to make, just be sure to follow the instructions carefully. Don’t skip any steps or take shortcuts, it could result in a lumpy fondue.

If you follow this recipe and my step-by-step directions then I guarantee you’ll end up with a smooth, creamy, nutty and delicious fondue.


1 clove garlic
1 c white wine
1 Tbsp lemon juice
2 c grated gruyere
2 c grated emmentaler
1 Tbsp cornstarch
1 Tbsp brandy
1/4 tsp dry mustard
1/4 tsp white pepper


1. Cut garlic clove in half, then rub the bottom of a pan with the cut side down. This will infuse the fondue with a hint of garlic flavor.

2. Toss grated cheese with corn starch.

3. Combine wine an lemon juice, bring to a boil over medium heat.

4. Turn heat down to low. Gradually add cheese, no more than 1/4 at a time, stirring frequently. Make sure that you mix the fondue until it is smooth before adding additional batches of cheese.

5. Add brandy, dry mustard, white pepper, and a pinch of fresh nutmeg. Stir and remove from heat.

6. Transfer to a fondue pot, and serve with pieces of fresh baguette and oven roasted parsnips.

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