Gruyère Cheese Fondue


  • 1 lb (450 g) Gruyère or Swiss cheese, shredded
  • 2 tbsp (30 mL) cornstarch
  • 1   garlic clove, peeled
  • 1 1/2 cups (375 mL) dry white wine such as Sauvignon Blanc
  • 2 tsp (10 mL) Dijon mustard
  • 1/4 tsp (1 mL) cayenne pepper
  • pinch ground nutmeg
  •  Assorted dippers such as cubed bread, apples or steamed broccoli (optional)


  1. Toss shredded cheese with cornstarch to coat; set aside. Cut garlic clove in half; rub over inside surface of (1.5-qt./1.4-L) Saucepan. Add wine to Saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer.

  2. Add cheese to wine, 1 cup (250 mL) at a time, whisking after each addition until completely melted. Add mustard, cayenne pepper and nutmeg.

  3. Cook fondue, stirring frequently, until bubbly around edges (about 5 minutes). Remove from heat; serve with assorted dippers.


  • 3 cups (750 mL)
    16  servings of 3 

Nutrients per serving:

U.S. Nutrients per serving: Calories 140, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 30 mg, Carbohydrate 1 g, Protein 9 g, Sodium 110 mg, Fiber 0 g

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