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Fondue For You

  • Yield: 2 cups, 4 to 6 servings


  • 16 ounces Emmentaler or Swiss cheese, rind discarded and cut into small cubes
  • 16 ounces Gruyere, rind discarded and grated
  • 2 tablespoons cornstarch
  • 4 ounces unsalted butter
  • 4 tablespoons minced shallots
  • 1 1/2 cups apple cider
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Crusty French or Italian bread, cubed, for dipping
  • Apples slices, for dipping
  • Boiled new potatoes, cubed, for dipping
  • Pear slices, for dipping


  • In a medium bowl, toss the cheeses with the cornstarch to coat.
  • In a heavy medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, until soft, 1 minute. Add the cider, water, and lemon juice and bring to a simmer. Reduce the heat to medium-low and add the coated cheese in 3 additions, stirring constantly and adding more cheese as the previous addition has melted. Once all the cheese has been added, add the salt and pepper and stir.
  • Remove from the heat and carefully pour into a fondue pot for serving, and following the manufacturer's instructions.
  • Serve hot with dipping items of choice.