Chef Alli’s Classic Cheese Fondue


1/2 lb. Jarlsberg cheese, shredded (may substitute other Swiss-style cheeses)
½ lb. Gruyere cheese, shredded
2 Tbs. cornstarch
1 garlic clove, peeled and halved
1 cup dry white wine (I like Sauvignon Blanc)
1 Tbs. fresh lemon juice
1 Tbs. brandy
½ tsp. dry mustard
Pinch of freshly grated nutmeg

Assorted dippers: cubed hearty breads (I like day-old French bread), cubed focaccia, sliced pears and apples, blanched vegetables such as broccoli, carrots, or cauliflower, fresh cherry tomatoes, bell pepper strips.


To begin, place shredded cheeses and cornstarch into a freezer bag; seal bag and shake to coat the cheese with the cornstarch; set aside.

Rub the inside of a 4 quart sauce pan with the cut garlic, then discard garlic. Add the wine and lemon juice to the pan and bring to a gentle simmer over medium heat. Little by little, stir the cheese into the wine, stirring in a slow zig-zag pattern to prevent the cheese from seizing. Cook only until the cheese is melted and creamy – do not let boil! Once cheese mixture is smooth, stir in brandy, mustard and nutmeg. Now transfer cheese mixture to a fondue pot that is preheated on low setting. Arrange dippers around fondue and eat at once, using fondue forks or skewers to dip into fondue.