Rating: 3.24 stars
239 Ratings
  • 5 star values: 41
  • 4 star values: 50
  • 3 star values: 86
  • 2 star values: 49
  • 1 star values: 13

Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.

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Credit: Earl Carter

Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.

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  • Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.

  • Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

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Reviews (2)

239 Ratings
  • 5 star values: 41
  • 4 star values: 50
  • 3 star values: 86
  • 2 star values: 49
  • 1 star values: 13
Rating: Unrated
12/22/2010
I love hard/aged/sharp cheeses, but the Raclette was too disgusting. (It permeated the entire house) In the future, I would try it again with NOT getting the Raclette and increasing the amounts of the other two cheeses to compensate.
Rating: Unrated
12/22/2010
This was my first experience with Raclette, so I don't know if mine was bad or if that's how it is supposed to be, but the Raclette smelled like rotting sewage/animal