Classic cheese fondue

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4
  • Freezing I do not suggest



  • 350 g Emmental cheese, grated
  • 150 g Gruyère cheese, grated
  • 300 g Fredondaine cheese from Fromagerie de la Vache à Maillotte, grated (or other semi-firm cheese)
  • 4 teaspoons cornstarch
  • 1 1/2 cup dry white wine
  • 2 large garlic cloves, finely chopped
  • 2 pinches nutmeg
  • Salt and pepper from the mill

Ingredients for the sides

  • Multigrain loaf of bread, cubed
  • Grapes
  • Sausage or chorizo, sliced
  • Lightly blanched broccoli



  • In a large bowl, put the cheese and cornstarch and mix well. Set aside.
  • In a saucepan heated over medium heat, combine the cheese, white wine, garlic and nutmeg then season with season with salt and pepper. Cook for 10 to 12 minutes, stirring to melt the cheese.
  • Increase heat to medium high. When the cheese is melted, mix vigorously to obtain a homogeneous texture otherwise the liquid will remain on the top. Cook until the cheese begins to boil. Remove from the heat and serve with your favourite sides!