Classic Cheese Fondue
Classic Cheese Fondue
  1. Slice a garlic clove in half. Rub cut sides along the inside of a medium saucepan. Add 1 cup dry white wine and bring to a simmer over medium heat.
  2. In a separate bowl, mix 225 g each grated Emmental and Gruyère with 1.5 Tbsp cornstarch. Slowly add the cheese mixture to the wine, stirring continuously until the cheese has completely melted into a smooth consistency.
  3. Add 1 Tbsp fresh lemon juice and 1 Tbsp kirsch (optional). Mix well and season with salt and pepper to taste. Variation: Add a dollop of Farm Boy™ Basil Pesto to cheese sauce before serving.
  4. Transfer to a fondue pot and serve immediately with your choice of dippers (bread cubes, pickled onions, roasted new potatoes, cherry tomatoes, etc).


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