Cheese Fondue

This recipe by Wave at The W Hotel executive chef Kristine Subido was used for the first Spice House/Wave cooking class.

Collections: Appetizer Cheese French

Featured Ingredients

We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)
The sweet, earthy, piney flavor of powdered nutmeg seasoning is called for in both sweet and savory dishes in cuisines worldwide. This... Size Options
$9.48 Glass jar, 1/2 cup (wt. 2.3 oz)
Cayenne pepper tops out at 40,000 Scoville heat units, it’s extremely hot! A little bit adds a fiery kick to any dish, enhancing other... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)

Cheese Fondue Recipe

  • 1 garlic clove, cut in half
  • 2 cups dry white wine
  • 2 tablespoons flour
  • 12 ounces Gruyere cheese, shredded.
  • 12 ounces Fontina cheese, shredded
  • 3 tablespoons Kirsch or brandy
  • salt to taste
  • ground black pepper to taste
  • pinch of nutmeg
  • pinch of cayenne pepper
  • {{ buttonText }}
Preparation Instructions

In a medium bowl, combine flour and cheeses. In a deep, heavy saucepan, heat wine and garlic to a simmer over medium heat. Add the cheese/flour mixture in several batches, stirring constantly. Stir in nutmeg and pepper. Cook about 10 minutes, until fondue is thick and creamy.

Serve with cubes of baguette, grapes, apples, or your favorite vegetables.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

1 Comment

slobodan i

How many flour has to be used?