| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 clove garlic
- 1 cup dry white wine
- 2/3 pound Swiss Emmenthal cheese, grated
- 2/3 pound Swiss Gruyere cheese, grated
- 1 tablespoon cornstarch
- 1/4 cup kirsch
- Pepper
- Nutmeg
- 5 ounces Stilton cheese
- 1 loaf French bread, cut into 1-inch cubes
Instructions
- Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
- In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
- Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 693 |
| Total Fat | 41 g |
| Saturated Fat | 24 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 38 g |
| Cholesterol | 125 mg |
| Sodium | 1259 mg |
Reviews
This is my go to Fondu recipe. The stilton adds a nice bite to the rich, cheesy goodness. It is incredible with a racy, Alsatian Riesling as the white wine.
that will elicit orgasmic oohs and aaahs from your guests. By far the best fondue ever. (I use all Gruyere, no Emmenthal). I am waiting for the first cold night this fall in Bucks County to pop a bottle of bubbly, cube up some baguettes, and let the magic begin!
I love stilton but this recipe was too bitter.