Recipes and Cooking Cheese Fondue 5.0 (3) Add your rating & review Two cheeses and a splash of white wine flavor this gooey appetizer fondue that is delicious when dunked with bread chunks. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 25 mins Stand Time: 30 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 ounce Emmentaler or Swiss cheese, shredded (1-1/2 cups) 6 ounce Gruyere cheese, shredded (1-1/2 cups) 2 teaspoon cornstarch 1 clove garlic, halved ¾ cup plus 2 tablespoons dry white wine 1 ½ teaspoon Kirsch or other cherry brandy (optional) Dash ground black pepper Dash freshly grated nutmeg 1 loaf crusty country bread, torn into 1-inch chunks Directions In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room temperature for 30 minutes. Add cornstarch; toss gently to combine. Set aside. Rub the inside of a Dutch oven or fondue pot (whichever you use to serve the fondue) with the halved garlic clove. Discard garlic. In the same Dutch oven, heat wine over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheeses, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg. If using a fondue pot, transfer cheese mixture to fondue pot. Keep mixture bubbling gently over an outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, gradually stir in a little additional wine.) Fit chunks of country bread onto long skewers or clean small tree twigs. Dip bread into cheese mixture. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 421 Calories 22g Fat 25g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 421 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 68mg 23% Sodium 467mg 20% Total Carbohydrate 25g 9% Total Sugars 2g Protein 24g Calcium 706.8mg 54% Iron 1.6mg 9% Potassium 149mg 3% Folate, total 48.4mcg Vitamin B-12 1.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.