Classic Fondue | Dorothy Lane Market

Classic Fondue

PREP TIME 15 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Jan 29th, 2024
  • BY Chef Carrie Walters


  • 1 garlic clove, halved
  • lbs Gruyère or Emmental (or a mix of both), grated
  • 1 cup dry white wine
  • 1 Tbsp plus 1 tsp cornstarch
  • 1 tsp fresh lemon juice
  • Freshly grated nutmeg
  • DLM Artisan Baguette
  • Apples


Rub the inside of a cheese fondue pot or medium enameled cast iron casserole with garlic clove and discard when done.
Over medium-low heat, mix the grated cheese with wine, cornstarch, and lemon juice, stirring occasionally until the cheese begins to melt, about 5 minutes.
While it cooks, cut DLM Artisan Baguette into cubes and apples into slices.
After cheeses have melted, season to taste with a little nutmeg and stir until smooth, about 3-5 more minutes.
Serve with cubed baguette and sliced apples.


Average Rating:

Write a Review

Feb 2nd

I have not yet tried your recipe but plan to make it within the next week. I just wanted you to know my high school French teacher took a group of us to Grenoble France and we stayed in a little village ( Villard D’Lans) for 6 weeks. We learned French in the AM and hiked etc in the afternoons. Anyway she taught us how to make Her recipe for cheese fondue and she stayed that we HAD to use Gruyère cheese!!😜

- Lu McHarg

Feb 2nd

We brought a similar recipe back from our honeymoon in Switzerland in the sixties and totally agree that Guryere is mandatory for great flavor. The recipe from The Old Swiss House in Lucerne included a shot of Kirsch (cherry liquor) to the fondue. (When we returned to Dayton we couldn't get Kirsch as the State blocked it because of a 'perceived' arsenic level). Nevertheless we found it in Boston and it

- Richard

© 2024 Dorothy Lane Market | Terms and Conditions