Spanish Cheese Fondue

  • Cook Time
  • Prep Time
  • 6Servings


  • 1 clove garlic, peeled and halved
  • 1 cup dry white wine
  • 1 pound manchego cheese (about 6 cups)
  • 2 tablespoons cornstarch
  • salt and pepper
  • 1 baguette, cut into bite-size pieces
  • Chopped piquillo peppers
  • Cooked chorizo
  • Pinch of smoked paprika
  • Cooked shrimp
  • Green olives


Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add the white wine and bring to a simmer over medium heat.

In a bowl, toss the cheese with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the wine until melted. Cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.

Stir in chopped piquillo peppers, cooked chorizo and pinch smoked paprika.

Serve immediately from the dutch oven or transfer to a fondue pot. Top with grated nutmeg to taste. Serve with cooked shrimp and green olives.