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  • 4401 Slusser Road
    Windsor, CA 95492
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Cheese Fondue

By Chef John Ash

With the unprecedented cheese renaissance in this country, this old war horse of the 60’s and 70’s is making a huge comeback. Time to unearth that old fondue pot and long forks or wooden skewers and treat your sweetie to something special. Serve with any of the Sonoma-Cutrer Chardonnay’s.

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine — all relatively low in moisture — also work fine. The addition of cornstarch keeps the cheese and wine from separating.

As an additional treat, when you are almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

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    Serves 2

    Total Time 20 minutes

    Prep Time 10 minutes

    Difficulty Level Easy

    Ingredients

    1 garlic clove, halved crosswise

    1 1/2 c dry white wine such as Sonoma-Cutrer Chardonnay

    1 tbsp cornstarch

    2 tbsp kirsch

    1/2 lb Emmental cheese, coarsely grated (2 cups)

    1/2 lb Gruyère, coarsely grated (2 cups)

    Directions

    1. Rub inside of a 4-quart heavy pot with cut sides of garlic, and then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

    2. Stir together cornstarch and kirsch in a cup.

    3. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

    4. Transfer to fondue pot set over a flame and serve with bread and other accompaniments for dipping.

    5. Accompaniments: Cubes of French bread, apple wedges, cubes of smoked ham, boiled baby new potatoes or whatever else you’d like.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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