Three-Cheese Fondue

Servings: 2 - 4

The saucepan featuring Teflon™ nonstick coatings keeps this fondue warm and velvety smooth.


  • 2 cups shredded Jarlsberg
  • 1 cup shredded Gruyere
  • 1 tablespoon cornstarch
  • 1 garlic clove, pressed
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cherry brandy or apple juice
  • Pinch ground nutmeg
  • 1 cup creamy herbal cheese spread
  • Assortment of dipping foods: bread, veggies, meats


  1. In a large bowl, toss Jarlsberg and Gruyere in a bowl with the cornstarch.
  2. Rub the pressed garlic around the Teflon™ nonstick coated saucepan; discard garlic.
  3. Over medium stovetop heat, bring the wine, lemon juice, and brandy to a boil and then immediately lower the heat.
  4. Add the grated cheeses and nutmeg, stirring constantly until smooth.
  5. Stir in the cheese spread.
  6. Transfer the pot to fondue warmer to serve with an assortment of dipping foods.