Dining In 1 minute 09 January 2022

Feed a Few with a Recipe for Fondue

An easy and incredibly satisfying one-pot meal to ward off the winter chill

Recipe cheese winter

They’re both warm and cheesy, so what’s the difference between fondue and raclette? Raclette is a block of cheese—Raclette du Valais, Gruyere, or Appenzeller—grilled until the mouth-wateringly melty part scrapes off. Fondue is a pot of firm Alpine cheeses, like Emmental or Gruyere, cooked with white wine to a dippable consistency. One bite of either and you’re instantly transported to the Alps. Here's how to get there. Bon appétit!

1 garlic clove, peeled and cut in half
2 lbs Gruyere, Emmental, and/or Comté cheeses, cubed (see note)
Pinch of nutmeg
750ml bottle of white wine (Swiss or Savoie is preferred, but if not available, try a dry sauvignon blanc)
1 shot of kirsch
1 tbsp of cornstarch
1 baguette cut into bite-sized pieces (feel free to use broccoli florets, cherry tomatoes, new potatoes, etc.)

1. Rub garlic around the bottom and sides of a fondue pot, then slice further and reserve to mix with the cheese
2. Add the cheese cubes into the pot
3. Add the reserved garlic and a pinch of nutmeg; pour the wine over the cheese
4. Heat the cheese gradually over a medium flame, stirring gently until cheese is fully melted
5. Mix kirsch and cornstarch in a small bowl
6. Add the kirsch and cornstarch slurry to the melted cheese and stir over low heat until incorporated
7. Once a smooth consistency is reached, remove from stovetop and place on fondue stand with heat source
8. Enjoy your fondue with the baguette and anything else you want to dip.

Note: You're aiming for roughly 1/2 lb of cheese per person. A blend of two cheeses from Gruyere, Emmental, and Comté is one suggestion, but any mix of your favorite Alpine-style cheeses that melt well will do.

Hero Image: © margouillatphotos/iStock

Dining In

Keep Exploring - Stories we think you will enjoy reading

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide


Follow the MICHELIN Guide on social media for updates and behind-the-scenes information