Formaggio Kitchen Cheese Fondue

This is the fondue that has gotten us through countless New England winters. You can modify the types of cheese as you wish.

Yield: 4 servings


  • 1 1/2 lb Blend of Comte, Vacherin Fribourgois and Emmental Cheese
  • 1 Garlic Clove
  • 1/2 cup Dry White Wine
  • 6 tbsp Eau-de-vie of your choice
  • 2 tsp Flour
  • Salt to taste
  • White pepper to taste
  • Nutmeg to taste

Cooking Directions

  1. Heat the wine and garlic in a heavy saucepan (earthenware or enamled cast iron) over medium heat.
  2. When the wine is hot, remove the garlic. Add cheese, white pepper and nutmeg.
  3. Stir over medium heat until the cheese melts.
  4. Make a slurry with the flour and brandy (or a bit of white wine) while gently heating it.
  5. Add the slurry to the cheese mixture. Boil gently, stirring for a few minutes.
  6. Transfer saucepan to a candle warmer or fondue stand. Serve with cubes of good crusty or even slightly stale bread.