Cheese Fondue for Two

Cheese Fondue for Two

Cooking Tip

The crust left at the bottom of the pot when making classic cheese fondue is considered a delicacy and is called "la croute" or "la religuese." Scrape it off and serve it to your guests.


  • 400 g crusty bread
  • ½ clove of garlic
  • 160 g Grand Trunk (grated)
  • 160 g Wildwood (grated)
  • 80 g Homecoming (grated)
  • 2 tsp. cornstarch
  • 175 ml dry white wine
  • 1 tbsp. kirsch brandy (optional)
  • ½ tsp. lemon juice
  • dash of nutmeg
  • pepper to taste


  1. Cut crusty bread into 1" cubes and set the table before you start heating the fondue.
  2. Rub the caquelon (fondue pan) with half a clove of garlic, cut into small pieces and leave in caquelon.
  3. Mix Grand Trunk, Wildwood and Homecoming with cornstarch in caquelon, 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 nutmeg and pepper to taste.
  6. Place the caquelon over a small spirit burner to keep the fondue at boiling point.
  7. Dip the bit-sized, cubed crusty bread into the fondue using a long-handled fork.
  8. Stir the fondue every time you dunk a piece of bread in to ensure that the fondue does not burn onto the bottom of the caquelon.

Cheese Fondue for Two recipe includes:

Homecoming, Grand Trunk, Wildwood

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Recipe created by Jolanda Weber/Stonetown Artisan Cheese