Artisanal Cheese Fondue

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 6 mins


1teaspoon coarse salt
1large garlic clove, end cut off and discarded
3cups shredded Comté, Hoch Ybrig or Emmental cheese, at room temperature
5teaspoons cornstarch
1 1/4cups dry white wine
1teaspoon freshly squeezed lemon juice
1pinch nutmeg
1/2teaspoon Freshly ground black pepper


  1. Put 1 teaspoon salt in a fondue pot or a heavy-bottomed 2-quart, stainless steel saucepan. Rub exposed end of garlic clove over surface of pot, starting in the salt and coating the entire surface. Discard garlic.
  2. Combine cheese and cornstarch in a medium bowl; mix well.
  3. Add wine and lemon juice to pot; bring to a boil over medium-high heat. Slowly add cheese mixture, 1/2 cup at a time, whisking continuously and allowing cheese to melt completely before adding more.
  4. Cook over medium heat 1 minute. Season with nutmeg and pepper. Serve with cubed bread (day-old is best, but any crusty bread will work), apples, boiled fingerling potatoes, sautéed beef tips, pickled vegetables, or air-dried beef, Kielbasa and sausage.

Recipe courtesy of Chef Terrence Brennan, Artisanal Fromagerie Bistro and Wine Bar, New York City.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 250
  • Fat 15g
  • Saturated Fat 10g
  • Polyunsaturated Fat .5g
  • Monounsaturated Fat 4g
  • Cholesterol 50mg
  • Sodium 710mg
  • Potassium 90mg
  • Carbohydrate 11g
  • Fiber 0g
  • Sugars 1g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 45%
  • Iron 4%