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Cheese Fondue

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Recipe photo courtesy of not applicable

This recipe is adapted from the February 2006 issue of Martha Stewart Living.

Source: The Martha Stewart Show, February 2006
Servings

Ingredients

Directions

Variations

You can also serve this with whole fruit, which can be arranged around the pot in a beautiful display. Be sure to set out knives for cutting the fruit.

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  • Karenlovespearl
    18 NOV, 2011
    I used 4 oz of Emmental, 6 oz of swiss and 4 oz of fontina because I couldn't get Gruyere. Followed the recipe minus the cherry brandy and it was really delicious. Wish I would of used only 12 oz of cheese (as recipe suggested) instead of 14 because is was a little thicker than I wanted. I didn't have a fondue pot so I made it on the stove and then transferred to a mini crock pot. That really didn't keep it warm enough, fondue pot is on my christmas list!
    Reply

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