Ok, ok, here’s your fondue!

Before we completely run out of winter, here’s the long-awaited fondue recipe courtesy of Murray’s Cheese, NYC. Because you know (or should know!) that they are the US masters of cheese knowledge and inexhaustible delicious cheese inventory. Anybody who truly adores cheese should make a trip there, once in their lifetime. They are approachable, down-to-earth, earthy, and will let you taste a-n-y-t-h-i-n-g in the case — what could be better. Honestly, they and Zingerman’s in Ann Arbor, MI are my go-to stores. This is the way cheesemongering should be done!


This will get you warm all over!



  • 1 pound Aged Gruyere
  • 1 pound Emmenthaler (classic Swiss)
  • 1 pound Appenzeller
  • *Or combination of any Alpine melty cheeses like Adelegger Alt, Jura Erguel, Krummenswiler and Scharffe Maxx
  • 1 tablespoon cornstarch
  • 1 cup dry white wine
  • 1 garlic clove, halved
  • 1 tablespoon lemon juice
  • Black Pepper to taste
  • Cubed crusty bread & other accompaniments, such as steamed vegetables and cooked and cured meats


Coarsely grate the cheese. Toss cheese together with cornstarch.

Place the pot over medium heat and pour in the wine and lemon juice. When these liquids are hot, add a handful of the cheese mixture at a time, stirring until melted. Add black pepper to taste.

If serving in a fondue pot, rub the fondue pot insides with cut sides of garlic cloves and discard garlic. Set it on its stand over a low flame and pour your melted fondue in. Serve with crusty bread cubes, serrano ham or proscuitto, Cornichons and steamed or raw veggies.

For food geeks who want to know the origins of fondue, back in the day it was one of the only ways that folks up in the Alps had to use up their dried-out hunks of Alpine cheese and old, crusty bits of bread. Just melt all the cheeses together with some wine, and dunk the bread crusts in the melty cheese. Practical, and delicious!


2 thoughts on “Ok, ok, here’s your fondue!

  1. Wow! Does that ever sound good! What are the chances of making some of that this fall, at our fabulous reunion???

    • I might be persuaded. Will try to make sure I have enough of the right kinds of cheese, but it shouldn’t be a problem:)

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