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Herbed Cheese Fondue

Servings: 6

Ingredients

  • 1 garlic clove, halved
  • 2 cups dry white wine, like pinot grigio
  • 2 teaspoon lemon juice
  • 1/4 cup cognac
  • 2 teaspoon corn starch
  • 6 sage leaves
  • 2 branches rosemary
  • 6 branches thyme
  • 3 cups gruyere, shredded
  • 3 cups swiss cheese, shredded
  • 1 1/4 teaspoon kosher salt

Instructions

  • Tie the herbs into a bundle with kitchen twine.
  • Place the cornstarch into a small bowl and top with cognac. Stir to dissolve.
  • Rub the halved garlic inside a saucepan (or fondue bowl) covering the bottom and sides.
  • In the saucepan (or fondue bowl), over medium heat, bring the wine, lemon juice and herbs to boil. Remove the herbs.
  • Take 1 tablespoon of the wine mixture and add to the cornstarch and cognac. Stir to incorporate. Pour cognac mixture back into the saucepan.
  • Reduce the heat to medium low. In small batches, add the cheese to the wine mixture. Stirring frequently to prevent burning. Continue to add the cheese until all is melted. Add the salt.
  • Pour the cheese fondue into the fondue bowl, set over heat. Serve immediately with your favorite fondue accoutrements (bread, cured meats, raw or cooked veggies, etc.)

Notes

This recipe can be halved. However, use 3/4 teaspoon of kosher salt. Serve with a variety of meats, vegetables and bread. I prefer to make my fondue in a saucepan and then transfer to the fondue pot. Cook according to your preference.