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Cheese Fondue For Two

You don't need a fancy fondue pot and skewers for this recipe - though of course it makes life easier. Just use a heavy-bottomed pot (which will maintain some heat) and some bamboo skewers for dipping. You make need to stick it back on the stove once or twice to reheat if the cheese starts to get too stringy. Another alternative is a microwave safe bowl.
Prep Time 5 minutes
Total Time 10 minutes
Servings 2
Author Phoebe Lapine


  • 1/2 cup dry white wine
  • 1 garlic clove, crushed
  • 6 ounces Gruyere, grated
  • 6 ounces Emmenthaler, grated
  • 2 teaspoons cornstarch
  • 1 tablespoon kirsch or brandy
  • Shaved scallions, for serving


  1. Place the wine and garlic in a small saucepan and bring to a simmer over medium heat. Add the Gruyere and Emmanthaler cheeses. Cook over medium heat, stirring occasionally, until the cheeses begin to melt, about 4 minutes.
  2. In a small bowl, whisk together the cornstarch, kirsch or brandy and 1 tablespoon water until the cornstarch is dissolved. Add to the cheese mixture and continue to cook, stirring occasionally, until silky smooth, 5 minutes more. Season with salt and pepper and serve immediately alongside cubed bread, boiled potatoes, sliced meats, and pickles.