Fondue Is Back!

Fondue Is Back!

  • Tara Earley
  • 01/24/24


Over the holiday, we went to several intimate gatherings where Fondue was a big hit.
It was the center of attention-- enjoyed with wine, great conversation and many laughs.
Fondue is a participative experience-- so much fun with minimal effort.
Here's a terrific Cheese Fondue Recipe:
1 lb. Gruyere cheese,
grated¾ lb. Emmental cheese,
grated 6 tsp cornstarch
1 ½ tsp dry mustard (I use Coleman’s)
1 clove garlic cut in half
2 ¼ cups dry white wine (I suggest Gruner Veltliner, not Chardonnay)
2 ½ T Kirschwasser
Put grated cheese in a large bowl, add cornstarch and dry mustard and toss to coat the cheese.
Rub bottom and sides of Fondue Pot with garlic halves and discard garlic. Pour wine into the Fondue Pot and bring to a simmer.
Add cheese one handful at a time, stirring constantly. Wait until the cheese is fully melted before adding the next handful. The fondue will slowly thicken
(it may take longer than you think). When all the cheese is fully melted and slightly bubbly, add the Kirschwasser and serve with rustic bread cubes, apple or pear slices, cauliflower florets and, of course, your favorite wine!
You can also add a main plate salad for an easy, complete meal.
If you want to meet friends for Fondue and dine out, try Rio Chama- they have excellent Cheese Fondue… light, fluffy and hassle-free!


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