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very easy
Prep Time
10 mins
Total Time
20 mins


1 ¼ cups
dry white wine
300 mL
1 to 2
cloves garlic, peeled and halved lengthwise
1 lb
Gruyère, Comté or Emmental cheese, coarsely grated
2 tbsp
30 mL
½ tsp
dry mustard
2 mL
⅓ cup
18% table cream, plus more to thin
75 mL
1 tbsp
lemon juice
15 mL
1 tbsp
kirsch (cherry brandy) or brandy, optional
15 mL
1/8 tsp
0.5 mL
1/8 tsp
0.5 mL


Step 1

In bowl, toss cheese with cornstarch to coat. Set aside.

Step 2

In heavy-bottomed medium saucepan, combine wine and garlic. Cover and simmer 2 min. over medium heat. Uncover and discard garlic. Reduce heat to medium-low. Whisk in mustard. Adding a handful at a time, whisk in cheese mixture until smooth after each addition. Whisk in cream, lemon juice, kirsch or brandy (if using), nutmeg and pepper until smooth. Adjust consistency, if desired, by whisking in additional spoonfuls of cream.

Step 3

Pour into heated fondue pot or other gentle heat source such as slow cooker or double boiler. Serve with assorted foods for dipping: crusty bread, cooked potatoes, raw vegetables such as broccoli, cauliflower, cornichons and mushrooms, or fruits such as apples and pears.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
20 g
Saturated Fat:
12 g
3 g
1 g
70 mg
17 g
220 mg
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