Skip to main content New<> this month
Get the Allrecipes magazine

Cheese Fondue with a Twist

Rated as 4.16 out of 5 Stars
6

"A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 448
Original recipe yields 8 servings (4 cups)

Directions

{{model.addEditText}} Print
  1. Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
  2. Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

Nutrition Facts


Per Serving: 448 calories; 20.3 35.8 24.8 65 615 Full nutrition

Explore more

Reviews

Read all reviews 14
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier ...

Most helpful critical review

The taste was pretty good. The cheese combo is good. But the looks with the basalmic left something to be desired. I used too much corn starch as it thickened up way too much. Not the recipes...

Most helpful
Most positive
Least positive
Newest

I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier ...

wonderful! I love cheese, and when I first tried swiss fondue I found a new (expensive) favorite. I'm pretty simple when it comes to the fondue: Use a medium size pot, start to heat it up on med...

I can't say this is "THE BEST" only because I have yet to compare it against others, but I made this the other night for my husband and some friends and we all really liked it! We served it wit...

The taste was pretty good. The cheese combo is good. But the looks with the basalmic left something to be desired. I used too much corn starch as it thickened up way too much. Not the recipes...

This is a good base recipe but it needs more. I halved the recipe, used a good white wine and really followed a mixture of the process followed below and my own process. I halve the garlic, rub...

Absolutely delicious. I modified it, using only Gruyere and Gouda (1/2 lb. ea.), and it was divine. Would like to try it next time w/all 4 cheeses. The balsamic adds a wonderful, slight tang, wh...

Delicious and easy! I have made it twice now and only made one change the second time which was to add the cornstarch and spices before the cheese - the cheese went in last. This definitely ...

this was delicious. this was my first attempt at fondue. i had to keep stirring it while we ate because it kept separating. i thought it was very good nevertheless.

From Jay - EXCELLENT - KEEP THIS