Please ensure Javascript is enabled for purposes ofwebsite accessibilityHow to make the perfect Cheese Fondue
Search Icon
close icon black
Cheese Fondue
Cheese Fondue
Facebook Share IconTwitter Share IconPinterest Share IconEmail Share Icon

How to make the perfect Cheese Fondue


Chef Brian West shows us how to make Cheese Fondue with Dippers.

Ingredients:
8 ounces swiss cheese, shredded
8 ounces gruyere cheese, shredded
1 tablespoon flour
1 clove garlic
8 fluid ounces Riesling wine
2 fluid ounces lemon juice
1 fluid ounce English mustard
2 fluid ounces green onion, sliced

Directions:
Place cheeses and flour in resealable plastic bag. Shake until cheese is coated. Rub garlic on bottom and side of fondue pot; discard garlic. Add wine. Heat over simmer setting just until bubbles rise to surface (do not boil); stir in lemon juice.

Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch. Sprinkle with chives.

Dunkers (French, sourdough or pumpernickel bread, cut into 1-inch cubes; cooked small red potatoes; broccoli or cauliflower flowerets; mushrooms; cherry tomatoes)

Chef Brian West
(210) 771-6961
ChefBrianWest.com
Facebook: @BrianWestSA
Instagram: @chefbrianwestsa