Articles & Recipes

Emmentaler-Gruyère Fondue with Roasted Garlic

December 15, 2018

There's something unique about sharing a fondue with family and friends around your table. Everyone is relaxed ~ including the host ~ and the pace of the intimate meal is as leisurely as you want.

Ingredients Makes 4 servings

6 oz Emmentaler cheese, grated 175 g
6b oz Gruyère cheese, grated 175 g
2 tbsp kirsch (dry cherry schnapps) 25 mL
1 tbsp cornstarch 15 mL
1 cup dry white wine, divided 250 mL
1/2 tsp ground nutmeg 2 mL
2 roasted garlic cloves, minced 2


  1. In a bowl, combine Emmentaler and Gruyère. Set aside.
  2. In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
  3. In a large saucepan over medium heat, bring 3⁄4 cup (175 mL) of the wine to a simmer. Reduce heat to medium-low. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg
  4. Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.
Tip To roast garlic: Divide 1 head of garlic into cloves. Place unpeeled cloves (as many as desired) onto baking sheet sprayed with olive oil cooking spray. Bake in 375°F (190°C) oven for about 25 minutes, turning once after 15 minutes. Garlic cloves should be tender. Remove from oven, cool slightly, peel and mince. Set aside. If garlic is too tender, just squeeze out roasted garlic cloves from skins and use as required.
Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).
Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed. Roast garlic as directed (see tip, above).


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