Fondue Recipe!

Visit our cheese shop to pick up these cheeses and wine for your own fondue party!


  • ¾ lb Edelweiss Emmenthaler cheese, grated
  • ¾ lb Pleasant Ridge Reserve cheese, grated
  • ½ lb Tarentaise cheese
  • 1½ cup dry white wine
  • 1 clove of garlic
  • 2 TSP cornstarch
  • 2 oz lemon juice
  • 1 small glass of Kirsch
  • black pepper, to taste
  • nutmeg, to taste
Serves 4-6

  • Into a large bowl, add the grated cheeses and the cornstarch.
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Crush garlic clove and rub saucepan with.
  • Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the lemon juice.
  • Add nutmeg and peppercorns to taste.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
  • Kirsch can be used mixed in for more flavor or as a toast during the meal.