Cheese Fondue

Photo: Earl Carter

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.


  • 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


  1. 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.

  2. 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.

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

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