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Marie Haycox Cheese Fondue


The Things You’ll Need:
1/2 pound Gruyere freshly grated
1/2 pound Emmental Swiss Cheese freshly grated
2 tablespoons cornstarch
1 cup Sauvignon Blanc
1 tablespoon lemon juice
1 tablespoon calvados (or, Poire Williams or Kirsch
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg


  1. In a bowl toss the cheeses with the cornstarch.
  2. Heat the wine to a simmer in the fondue pot.
  3. Slowly whisk cheeses until melted then add the lemon juice, calvados, Dijon mustard and nutmeg and continue whisking until smooth.