• 2 cups emmental, grated
  • 2 cups gruyere, grated
  • 1 cup appenzellar, grated
  • 1 clove garlic, cut in 1/2
  • 1 ½ cups dry white wine
  • 1 tablespoon cornstarch


Rub the inside of a 4 quart heavy pot with the cut sides of the garlic, then discard. The garlic, not the pot. Add wine to pot and bring just to a simmer over moderate heat. Gradually add cheese to pot stirring constantly in a zigzag pattern (not circular) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch into fondue. Bring to a simmer and cook, stirring for 5 to 8 minutes. Transfer to a fondue pot set over flame.

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