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  • 1 Jack-O-Lantern, large enough to hold your fondue pot and stand
  • 1 large clove garlic, smashed and peeled
  • 1 1/2 cups dry white wine
  • 8 ounces Gruyere cheese, shredded
  • 8 ounces Emmenthaler cheese, shredded
  • 1 tablespoon cornstarch
  • 1/2 cup Kirschwasser cherry brandy
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly grated nutmeg
  • White pepper or cayenne, a pinch to taste
Serve with any or all of the following
  • Baby skinless hot dogs (preferred brand Hebrew National)
  • Marbled rye bread, cubed
  • Blanched broccoli
  • Giardinera
  • Radishes
  • Blanched asparagus, white and green
  • Blanched green beans
  • Pretzel rods


Serves: 8-10


Rub the inside of a small pot with the smashed garlic clove then discard.
Add wine to the pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in handfuls. Stir constantly, melting the cheese as you add it, stirring in a figure-eight pattern with a wooden spoon.

When all the cheese has been fully incorporated, stir the cornstarch into the brandy with a fork until smooth; add brandy mixture into the cheese slowly. Add the lemon juice and season the fondue with nutmeg and white or cayenne pepper, to taste.
Transfer the fondue to a fondue pot and place it on the stand inside the Jack-O-Lantern.

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