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TEST KITCHEN APPROVED

Cheese Lover’s Fondue

Name: Cheese Lover’s Fondue
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 cups
Ingredients: 4 teaspoons cornstarch, divided; 1 tablespoon plus 1 cup dry white wine, divided; 1-1/2 cups shredded Gruyere cheese; 1-1/2 cups shredded Swiss cheese; 1 garlic clove, peeled and halved; 1-1/2 teaspoons lemon juice; 1/8 teaspoon garlic powder; 1/8 teaspoon dried oregano; 1/8 teaspoon Worcestershire sauce; 3 drops hot pepper sauce; Miniature smoked sausages, dill pickles and pretzels

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Linda Vogel, Elgin, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

French bread cubes and apples are the perfect dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It’s a crowd pleaser. —Linda Vogel, Elgin, Illinois

Test Kitchen Tips

Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.

Go for freshly squeezed lemon juice when preparing this dish. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.

Don't miss any of these cheesy dips!

TEST KITCHEN APPROVED

Cheese Lover's Fondue

3 Reviews Add your review

Yield:2 cups

Prep:15 min

Cook:20 min

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Ingredients

4 teaspoons cornstarch, divided
1 tablespoon plus 1 cup dry white wine, divided
1-1/2 cups shredded Gruyere cheese
1-1/2 cups shredded Swiss cheese
1 garlic clove, peeled and halved
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3 drops hot pepper sauce
Miniature smoked sausages, dill pickles and pretzels

Text Ingredients

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Directions

1
In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside.

2
Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice.
3
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese, a handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.