Cheesy Fondue Recipe


Retro Recipes from the '50s and '60sDuring the 1950s and ’60s, fondue parties were all the rage, with stainless-steel pots in Scandinavian designs becoming particularly fashionable. The designs of the pots themselves became somewhat of a talking piece, with artists like Peter Max creating patterned designs that would impress guests. In the late ’60s and early ’70s, fondue pots became a popular gift for weddings to keep the fondue party rolling.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 15 Minutes


  • 8 ounces Gruyère cheese, grated
  • 8 ounces Emmental cheese, grated
  • 2 tablespoons cornstarch
  • 1 cup dry white wine
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon kirsch or brandy
  • ½ teaspoon dry mustard
  • 0.12 teaspoon grated nutmeg
For Dipping
  • Small skin-on roasted fingerling potatoes
  • Assorted lightly steamed vegetables
  • Sliced apples and pears
  • Cubed French or sourdough bread
How to Make It
  1. In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch and toss well.
  2. In a fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium heat.
  3. Add the cheese mixture into the liquid a little at a time. Stir after each addition.
  4. Once the mixture is smooth, add in the kirsch, mustard, and nutmeg.
  5. Serve hot and bubbling with assorted dippers.

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