St. Marys Ontario


Cheese Fondue for Two

Serves 2




  • 400 g French Bread
  • 1/2 clove of garlic
  • 160 g Grand Trunk, grated
  • 160 g  Wildwood, grated
  • 80 g  Homecoming, grated
  • 2 tsp cornstarch




1. Cut French bread into 1" cubes and set the table before you start heading the fondue.


2. Rub the caquelon (fondue pan) with half a clove of garlic, cut into small pieces and leave in thee caquelon (fondue pan).


3. Mix Grand Trunk, Wildwood and Homecoming with cornstarch in caquelon (fondue pan), add wine and lemon juice.


4. With constant stirring, heat up until the cheese is melted
and creamy.


5. Add kirsch brandy (optional), season with pepper and nutmeg
to taste.


6. Place the caquelon (fondue pan) over a small spirit burner to keep he fondue at boiling point.


7. Dip the bite size, cubed French bread into the fondue using a long handled fork.


8. Stir the fondue every time you dunk a piece of break so the fondue does not burn to the bottom of the caquelon (fondue pan).

  • 175 ml white wine
  • 1 tbsp kirsch brandy (optional)
  • 1/2 tsp lemon juice
  • dash of nutmeg to taste
  • dash of pepper to taste

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5021 Perth Line 8

St. Marys Ontario, Canada N4X 1C4


TEL: 519.229.6856