Reviews (1) Add Rating & Review 77 Ratings 5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6 Martha Stewart Member Rating: Unrated 11/18/2011 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!
Back to Cheese Fondue All Reviews for Cheese Fondue - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 1095_recipe_cheesefondue.jpg
Ingredients Ingredient Checklist 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups) 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup) 2 tablespoons all-purpose flour 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc 1 tablespoon kirsch (cherry brandy) 2 teaspoons freshly squeezed lemon juice Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving Assorted vegetables, cut into pieces, for serving
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.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 1095_recipe_cheesefondue.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
1095_recipe_cheesefondue.jpg
1095_recipe_cheesefondue.jpg
Ingredients
Ingredients
- 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups) 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup) 2 tablespoons all-purpose flour 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc 1 tablespoon kirsch (cherry brandy) 2 teaspoons freshly squeezed lemon juice Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving Assorted vegetables, cut into pieces, for serving
Directions
Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.
Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.
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.
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.
Reviews (1)
Add Rating & Review 77 Ratings 5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6
Martha Stewart Member Rating: Unrated 11/18/2011 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!
Reviews (1)
Add Rating & Review 77 Ratings 5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6
Add Rating & Review
77 Ratings 5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6
77 Ratings 5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6
77 Ratings 5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6
5 star values: 16 4 star values: 22 3 star values: 22 2 star values: 11 1 star values: 6
Martha Stewart Member Rating: Unrated 11/18/2011 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!Martha Stewart Member
Rating: Unrated 11/18/2011
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!
Rating: Unrated
All Reviews for Cheese Fondue
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheese Fondue
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
