Murray's Cheese Fondue

Murray's Cheese Fondue
  • Cook Time
  • Prep Time
  • 6Servings


  • 3/4 pound Gruyere cheese, grated
  • 1/2 pound Swiss Emmentaler cheese, grated
  • 3/4 pound Appenzeller cheese, grated
  • 1 tablespoon cornstarch
  • 1 garlic clove, halved
  • 1 - 1 1/2 cups dry white wine
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper
  • Crusty bread, cubed and skewered


In a large bowl, toss the cheeses with the cornstarch. Rub the inside of a 3-quart fondue pot with the garlic; discard.

In the fondue pot, heat 1 cup wine with the lemon juice over medium-low heat until steaming but not yet simmering. Stir in the cheese mixture, 1 handful at a time, and cook until melted. If the fondue is too thick, gradually stir in up to 1/2 cup more wine. Season to taste with white pepper. Serve with the bread cubes.