Classic Cheese Fondue

Classic Cheese Fondue

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Servings: 6

Since All-Clad founder John Ulam first combined his deep knowledge of metallurgy and love for cooking in 1971, the company has spent the last half-century revolutionizing cookware. We’re celebrating their achievement by featuring iconic recipes from each decade since their inception. And no dish is more emblematic of the 1970s than a classic cheese fondue, which was served in the fondue pots that were one of the most popular wedding gifts of the decade.


  • 1 garlic clove, halved
  • 2/3 cup (5 fl. oz./160 ml) dry white wine
  • 1 tsp. fresh lemon juice
  • 2 1/2 cups (10 oz./310 g) grated Emmentaler cheese
  • 2 1/2 cups (10 oz./310 g) grated Gruyère cheese
  • 1 Tbs. cornstarch
  • 3 Tbs. kirsch
  • Pinch of freshly ground white pepper
  • Pinch of freshly grated nutmeg
  • Pinch of paprika
  • 1 loaf French bread, about 1 lb. (500 g), cubed


  • Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.
  • In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.
  • When ready to serve, transfer the mixture to a fondue pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.
  • Adapted from The Fondue Cookbook, (Hamlyn, 1999).

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