Name: Three-Cheese Fondue
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 cups dry white wine -; 4 teaspoons cherry brandy -; 2 tablespoons cornstarch -; 1/8 teaspoon ground nutmeg -; 1/8 teaspoon paprika -; Dash cayenne pepper -; 1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, finely shredded -; Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Three-Cheese Fondue

1. 2 cups dry white wine -

2. 4 teaspoons cherry brandy -

3. 2 tablespoons cornstarch -

4. 1/8 teaspoon ground nutmeg -

5. 1/8 teaspoon paprika -

6. Dash cayenne pepper -

7. 1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, finely shredded -

8. Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles -

How to cook deliciously - Three-Cheese Fondue

1. Stage

In a large saucepan, whisk together the first 6 ingredients until smooth. Heat mixture over medium heat until slightly thickened, stirring constantly, 5-7 minutes.

2. Stage

Reduce heat to low; gradually add 1/2 cup cheese, stirring constantly with a figure-eight motion, until cheese is melted (cheese will separate from wine mixture). Gradually add remaining cheese, allowing cheese to melt between additions. Cook and stir until thickened and mixture is blended and smooth, 4-5 minutes.

3. Stage

Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.