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Grand Cru Surchoix Gruyere

From Try Something New


1 garlic clove
16 oz. light, dry white wine
24 oz. gruyere, shredded, room temperature
8 oz. fontina, shredded, room temperature
½ lemon, juiced
1 oz. Swiss kirsch
1 Tbsp. cornstarch
nutmeg and pepper to taste


Clean garlic, cut in half and rub inside fondue pot. Add wine and heat (but do not boil). Over medium heat, add cheeses a little at a time, stirring constantly until melted.

Add lemon juice and cook for 1 minute. In a small bowl mix kirsch and cornstarch until blended, add to fondue stirring constantly. Continue to cook two more minutes then dust with nutmeg and pepper to finish.