New This Month

Tarentaise-Uplands Pleasant Ridge Blend Fondue

This tasty cheese fondue from chef Terrance Brennan makes a delightfully warm snack, lunch, or even dinner, depending on your mood.

  • Servings: 4

Source: The Martha Stewart Show, November 2009


  • Coarse salt
  • 1 clove garlic, stem end removed
  • 1 1/2 cups shredded Tarentaise cheese (about 4 ounces), room temperature
  • 1 1/2 cups shredded uplands Pleasant Ridge cheese (about 4 ounces), room temperature
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 4 ounces dry white wine
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • Country-style bread, cut into cubes, for serving
  • Boiled fingerling potatoes, for serving
  • Broccoli, blanched, for serving
  • Cauliflower, for serving
  • Carrots, for serving
  • Kielbasa, for serving
  • Cubed apples or pears, for serving


  1. Place 1 teaspoon salt in a fondue pot or a 2-quart heavy-bottomed stainless steel saucepan. Vigorously rub cut end of garlic over inside of pot, starting in the salt and coating the entire surface; discard garlic.

  2. In a medium bowl, mix together both cheeses and cornstarch until well combined; set aside.

  3. Add wine and lemon juice to fondue pot and bring to a boil over medium-high heat. Gradually add cheese mixture, whisking constantly, making sure each addition is melted before adding the next addition.

  4. Reduce heat to medium and cook for 1 minute. Season with nutmeg and pepper; remove from heat and serve immediately with bread, potatoes, and pickled vegetables.

Reviews Add a comment