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Alpine-Style Fondue

We finally found the perfect cheese duo for melting and dipping—and both are from Wisconsin.

  • Serves


  • Cook

    20 minutes

Kat Craddock

By Kat Craddock

Published on December 6, 2023

Paula Heimerl and Orphee Paillotin’s Mount Raclette is a smear-ripened cheese, which means it’s been hand-washed in their cellar for several months to give it a uniquely deep flavor. To tease out the ultra-savory notes in the cheese and add an extra oomph to Alpine-style fondue, Paula recommends rubbing the inside of your pot with garlic before adding the rest of the ingredients. 


  • 1 clove garlic, halved lengthwise
  • 1¼ cup dry white wine
  • ½ lb. Mount Raclette, coarsely grated
  • ½ lb. Roth Grand Cru, coarsely grated
  • Nutmeg
  • Cayenne pepper
  • 1 Tbsp. cornstarch
  • 2 Tbsp. kirsch
  • Kosher salt
  • Country bread, cut into cubes


Step 1

Rub the interior of a medium fondue pot with the cut side of the garlic clove, then discard the garlic. Add the wine and bring to a simmer over medium heat. Gradually add the cheese while stirring, then add a pinch each of fresh nutmeg and cayenne pepper. Cook, using a wooden spoon to stir continuously, until the cheese is melted but not yet fully combined with the wine.

Step 2

In a small bowl, stir together the cornstarch with kirsch, then stir the slurry into melted cheese mixture. Continue cooking and stirring until the fondue is smooth and homogenous, about 5 minutes. Remove from the heat, season to taste with salt. Set the fondue pot over a tealight or sterno flame and serve with country bread for dipping.

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