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Playing How To Make Cheese Fondue By Rachael

Rach shows you how to make fondue the way the Swiss do, with garlic and a touch of brandy.

For ideas on what foods to dip, Rach likes to use the following: 

  • Torn breads, per 4 cups use 2 tablespoons EVOO, melt in 2 tablespoons butter, add torn bread and turn to coat evenly, season with kosher salt and pepper, and roast at 400˚F to brown until crispy and golden.
  • Garlicky sausages, simmered to cook through, then casings crisped in lightly oiled cast iron or nonstick skillet. Slice 1-inch-thick on a slight bias cut.
  • Sirloin tips, patted dry and well-seasoned with salt and pepper, cooked in a little olive oil in cast iron skillet over medium-high heat.
  • Large white mushroom caps, cooked in EVOO and butter to brown, add salt, pepper, fresh thyme, finish with brandy or sherry and let it absorb.
  • Pearl onions, blanched and peeled, cooked in butter and water or chicken stock until very tender, top with a sprinkle of sugar, salt, white pepper and chopped fresh parsley.
  • Baby white-skinned potatoes, boiled in salted water until just tender, 7 to 8 minutes.
  • Blanched and cold-shocked vegetables: broccolini florets, cauliflower florets, radishes, asparagus trimmed of tough ends.
  • Grape or cherry heirloom multicolored tomatoes  


  • ½ pound gruyère cheese (8 ounces)
  • ½ pound fontina (8 ounces)
  • ½ pound gouda (8 ounces)
  • 3 tablespoons cornstarch
  • 1 ½ cups sauvignon blanc
  • 1 ½ tablespoons lemon juice
  • 2 cloves garlic, pasted
  • 2 teaspoons Dijon mustard
  • 1 ½ tablespoons brandy, armagnac or kirsch
  • About ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon ground white pepper


Serves: 6


Shred cheeses. In a mixing bowl, combine shredded cheeses and toss with cornstarch.

In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat. A few handfuls at a time, stir and melt in cheeses with a wooden spoon. Add mustard, brandy, nutmeg and white pepper. Place the pot of fondue over low-flame heat to keep warm and insert fondue forks in cheese pot. Arrange dippers of choice on large board surrounding the fondue.