Cheese Fondue (Tyler Florence)

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“I know that Fondue orginated from the Swiss, but this recipe was listed under Scandanavian at the other site when I used "scandanavian" as a search word. Either way, it sounds delish! I think I will add one more clove of garlic since we are such garlic fiends. From Food Network, Tyler Florence. Posted for ZWT 2010.”

Ingredients Nutrition


  1. In a small bowl, coat the cheeses with cornstarch and set aside.
  2. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  3. Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
  4. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  5. Arrange an assortment of bite-sized dipping foods around fondue pot.
  6. Serve with chunks of French and pumpernickel breads.
  7. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.
  8. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

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