Three-Cheese Fondue Recipe

Servings: 2-4 for dinner

Get the Pan!

Cook on low heat, and keep the cheese warm & bouyant with the dual-purpose Circulon® saucepan/fondue pot – from the family of Teflon™ nonstick coatings.




2 cups shredded Jarlsberg

1 cup shredded Gruyere

1 tablespoon cornstarch

1 garlic clove, smashed

1 cup dry white wine

1 tablespoon fresh lemon juice

1 tablespoon cherry brandy or apple juice

Pinch ground nutmeg

1 cup creamy herbal cheese spread

Assortment of dipping foods: bread, veggies, meats


Three-Cheese Fondue in a pot.
[Click for larger image] 


Mix Jarlsberg and Gruyere in a bowl with the cornstarch that keeps the cheese smooth. To infuse flavors, rub the garlic all around the fondue pot coated with Teflon™ nonstick; discard garlic. Over medium stovetop heat, let the wine, lemon juice, and brandy just break a boil; lower flame. Add the grated cheeses & nutmeg. Stir smooth. Melt in the cheese spread; transfer pot to fondue warmer and dunk away with choice of edible dippers.