Three-Cheese Fondue

Easy, cheesy fondue made with three types of cheese, dry white wine and garlic

Inspired by the wine dinner at Adam Puchta Winery, Cat decided to make a very easy, incredibly flavorful, fondue. Combining dry wine, three types of cheese and garlic, this is a great dish to share at parties or holiday gatherings.

Pair with: Dry white wine, like Chardonel

Recipe by: Catherine Neville

  • 2 garlic cloves, 1 peeled and halved and the other chopped

  • 2 cups dry white wine, like Chardonel

  • ¾ lbs. Gruyère, shredded 

  • ½ lbs. Swiss cheese, shredded 

  • ¼ lbs. sharp Cheddar, shredded

  • 2 Tbsp cornstarch

  • Freshly ground black pepper

  • Freshly grated nutmeg

| Preparation | In a large saucepan, combine chopped garlic clove and wine. Bring to a simmer and reduce by half. As the wine is simmering, toss the shredded cheeses with the cornstarch in a bowl. When the wine has reduced, reduce heat to low and sitr in the cheeses, a handful at a time, until smooth and fully melted then add pepper and nutmeg, stirring until combined. Don’t overcook or the fondue will become stringy. Serve right away with an array of accompaniments for dipping. 

To serve, choose an array of the following: toasted bread cubes, salami cubes, roasted new potatoes, cherry tomatoes, apple chunks, broccoli and cauliflower florets, sliced red bell pepper, and cornichons or pickle slices.

Catherine Neville