Cheesemonster Studio DC

Cheesy Recipes

Alpine Fondue

Comfy, cozy, warming, filling - fondue is a classic for a reason. Feel free to substitute any other 3 alpine-style cheeses - like Gruyere, Pleasant Ridge Reserve, Schnebelhorn, or Appenzeller - for the three that I've chosen here. It'll be delicious.


1 1⁄2 cups shredded Guntensberg (6 ounces, 180 g)

1 1⁄2 cups shredded Comte (6 ounces, 180 g)

1⁄2 cup shredded Raclette (2 ounces, 60 g)

2 -3 tablespoons all-purpose flour

1 garlic clove, halved

1 cup dry white wine

1 teaspoon fresh lemon juice

fresh ground pepper, to taste

1 pinch nutmeg


- In a medium sized bowl, combine the three cheeses and toss with the flour

- Rub the inside of the fondue pot with the garlic halves

- Add the wine and heat over medium heat until hot, but not boiling

- Stir in lemon juice

- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg

- Remove the pot from the heat and place over an alcohol safety burner on the table

- Adjust the burner flame so the fondue continues to bubble gently

Alice Bergen Phillips