15 min serves 6-8

Classic Cheese Fondue with Sirloin Steak

Our version of classic cheese Fondue uses 2 cheeses, Gruyere and Gouda. The cheese mix can be made a day ahead and gently warmed on the stove before serving. We recommend that you use a saucepan to melt the cheese, then transfer to your Fondue pot. Before transferring the cheese mix,  fill the Fondue pot with hot water, cover, and let it stand for 5 minutes. Pour out water and dry thoroughly before adding the cheese mix. 



  • 1 1/2 T cornstarch
  • 1 T freshly squeezed lemon juice (about 1/2 lemon)
  • 1 C dry white wine
  • 1/2 pound grated Gruyere cheese
  • 1/2 pound grated Gouda cheese
  • 2 T Kirsch or other brandy
  • 1 large clove garlic, cut in half
  • 1 French baguette sliced thinly, about 1/8”
Equipment / Notes: 
Kirsch is a German brandy made from black cherries. The recipe only calls for 2 tablespoons but it does add a flavor that is uniquely fondue-y. You can substitute another brandy or leave out completely.
  • Fondue pot with frame
  • Dipping forks
  • Sterno heater
  1. Preheat oven to 350°F
    Place bauguette slices on a baking sheet and cook for 10-12 minutes, until lightly toasted. Remove from oven and set aside.
  2. In a small bowl, mix the cornstarch, lemon juice and 2 T of the wine, set aside.
  3. Bring the remaining wine to a very low simmer over medium low heat. Slowly whisk in the cornstarch mixture, stirring constantly for about 1 minute, until slightly thickened.
  4. Add the cheese a handful at a time, stirring constantly, until melted. Repeat with the remaining cheese making sure that cheese is melted before adding more, stirring continually, about 5 to 6 minutes total. Reduce heat to low if cheese starts bubbling. Stir in the Kirsch or brandy and prepare your fondue pot.
  5. Rub the cut garlic on the inside of the fondue pot. Transfer cheese mixture and place over a sterno burner set under your fondue pot frame. Serve immediately accompanied by the toasted baguette slices, and beef fondue with vegetables.


Amount per 100g

Recipe developed by   Jennifer Borchardt