Here’s a great wine and cheese fondue recipe for Valentine’s Day! With or without wine, it makes a very romantic dinner for two. Or invite a few favorite friends over for an extended evening of grazing over an open flame!

1-1/2 cups (375 mL) dry white wine
1/2 lb (250 g) Emmenthal cheese, grated (about 2 cups/500 mL)
1/2 lb (250 g) Gruyere cheese, grated (about 2 cups/500 mL)
1 tbsp (15 mL) cornstarch
2 tbsp (30 mL) Kirsch
Dippers and dunkables (see Tip)

Pour wine into a 2 qt (2 L) saucepan and bring to a simmer over medium heat.

Add cheeses, about 1/2 cup (125 mL) at a time, whisking constantly in a figure-eight motion (this will prevent cheese from clumping into a ball) and adding more cheese only after previous cheese has melted.

In a small bowl, stir together cornstarch and Kirsch. Add to fondue; bring cheese mixture to a simmer, stirring constantly. Cook over low heat until thickened, about a minute or two.

Pour mixture into a fondue pot. Set over a heat source. Serve with your choice of dippers and dunkables.

Makes 6 servings

  • Any of the following would be great to dip or dunk: crusty bread cubes, pretzels, apples, fresh or steamed vegetables (e.g. broccoli, cauliflower, asparagus, Chinese pea pods, new potatoes, mushrooms), sausages or ham.