Go Back

329-Making Real Cheese Fondue From Scratch

Course: entree
Cuisine: Swiss
Author: Chef Keith Snow


  • 1 clove garlic minced
  • 1/2 shallot minced
  • 1.5 cups heavy cream
  • 3 tbs dry white wine such as Sauvignon Blanc
  • 1/8 tsp white pepper
  • 3 cups shredded cheese mostly gruyere, with a small addition of another sharp cheese like aged cheddar Comte or Emmental cheese
  • 2 tbs corn starch mixed into shredded cheese


  • Heat cream in pot with garlic and shallot, cook for 15 minutes and reduce by 30 %, strain mixture into larger sauce pot.
  • Add wine, bring to heat over low heat, slowly add cheese one addition at-a-time to to create your emulsion of cheese
  • Do not over heat or you risk "breaking" the cheese.
  • Keep warm using fondue stand and Sterno...or over hot water in a separate pot.