Triple Cheese Fondue Recipe

Triple Cheese Fondue

When it's cool and crisp outside there's nothing more satisfying than fondue. In this recipe, we use three kinds of cheese for a blend that's completely divine. 

Course Appetizer
Cuisine American, Swiss
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Serving



  • 1 cup dry white wine, (We like Sauvingnon Blanc or Chenin Blanc)
  • 1 clove garlic, minced (optional - see notes)
  • 1 cup Gruy√®re cheese (8 ounces), shredded
  • 3/4 cup Emmental cheese (6 ounces), shredded
  • 3/4 cup White Cheddar, (6 ounces), shredded
  • 1 tablespoon cornstarch or arrowroot powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon Kirsch, dry sherry or brandy (optional)


  • 1 fondue pot
  • fondue forks or wooden skewers for dipping


  1. In a bowl combine the cheeses, cornstarch and cayenne pepper. Toss to coat evenly and set aside.

  2. Over medium heat bring wine to boil in a heavy-bottomed pan with the garlic (if using) and then turn heat down to low for a gentle simmer. Simmer for about 5 minutes.

  3. Begin adding the cheese mixture In 1/2 cup batches, continually whisking until smooth before adding more cheese. 

  4. Once all the cheese is added stir in the Kirsch and let the cheese cook on low, bubbling for about 5-7 more minutes or until the fondue has reached the right consistency.  It should be creamy and smooth. Don't overcook or it will become stringy.

  5. Transfer to a fondue pot set on low heat. Serve with cubes of French, sourdough or pumpernickel bread, apple and/or pear slices, crudites of broccoli and cauliflower, slices of cooked sausages or small cooked fingerling potatoes.