Date Night Fondue

Photo by Zachary Dailey, Dailey Life Photography
Servings: 4 to 6


1/3 pound gruyere or other alpine style cheese grated 

1/3 pound fontina grated 

1/3 pound Gouda grated 

2 tablespoons cornstarch

1 cup dry white wine 

1 clove garlic minced

1 tablespoon brandy (optional)

1 tablespoon lemon juice

1 teaspoon Dijon mustard 

1/8 teaspoon nutmeg

Assorted dippers:




Cubed sourdough or french bread 

Granny Smith apples 


Fully cooked smoked sausage 


Combine all grated cheese in a medium bowl. 

Toss with cornstarch to coat thoroughly. 

In a heavy saucepan, bring wine, garlic and lemon juice to a simmer over medium-low heat. 

Add the cheese 1/4 cup at a time, stirring well to completely melt  cheese before adding next addition. 

Once all cheese has been added and is completely smooth, stir in brandy, mustard and nutmeg. 

Arrange assorted dippers on a platter.

Serve in a fondue pot or a small slow cooker over low heat. 

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