Food & Cooking Recipes Appetizers Cheese Fondue 3.2 (239) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 4, 2021 Print Share Share Tweet Pin Email Photo: Earl Carter Servings: 10 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. Ingredients 1 clove garlic, halved crosswise 1 ½ cups apple cider or dry white wine 8 ounces Gruyere cheese, grated (3 cups) 8 ounces Emmental cheese, grated (3 cups) 8 ounces raclette cheese, grated (3 cups) 2 tablespoons freshly squeezed lemon juice 2 tablespoons cornstarch Freshly grated nutmeg Freshly ground white pepper 1 loaf French bread, cut into one-inch cubes Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms Directions 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. 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. Print