Cheese Fondue- The Little Shop of Olive Oils

Cheese Fondue


  • 8 oz. Swiss cheese (shredded)
  • 4 oz. Gruyere cheese (shredded)
  • 1 clove garlic
  • 1 cup dry white wine
  • 1 Tablespoon cornstarch
  • 1 Tablespoon brandy (optional but delicious, or sherry)
  • 1/8 teaspoon nutmeg
  • 1 pinch black pepper
  • 1 loaf French bread ( sliced into cubes for dipping)
  • Premium Extra Virgin Olive Oil (for drizzling)


  • Cut the clove of garlic in half and rub the inside of your saucepan with the garlic. Discard the clove (or save for another use).
  • Bring wine to a low simmer.
  • Toss all shredded cheeses with cornstarch. Set aside.
  • Reduce heat to medium low and add cheese a small handful at a time over low heat until melted. Stir in a figure 8 pattern until smooth before adding more. Do not try to rush this process or your cheese will not melt properly.
  • Stir in remaining ingredients (except bread) and heat through.
  • Drizzle your preferred single varietal over the top right before serving.
  • Serve warm with bread for dipping.
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