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Main Menux
January 26, 2023

Steakhouse Fondue


  • 2 tsp. butter
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups dry white wine
  • 1 Tbsp. finely chopped fresh tarragon
  • 1 tsp. tarragon vinegar or lemon juice
  • 8 oz. shredded Emmi® Le Gruyèrecheese (about 2 3/4 cups)
  • 8 oz. shredded Cantorel® CantaletDoré cheese (about 2 3/4 cups)
  • 1 Tbsp. cornstarch


  • In a large nonstick saucepan, melt butter. Add shallots and cook, stirring occasionally, until tender but not browned, about 5 minutes.
  • Add wine, tarragon and vinegar; reduce heat to low and simmer 3 minutes.
  • In a large bowl, combine Gruyère and Cantalet cheeses. Add cornstarch and toss until well coated.
  • Add cheese to saucepan a handful at a time, stirring after each addition until melted.
  • Cook over medium-low heat, stirring constantly, until smooth and thickened, about 10 minutes. Pour into fondue pot set over a flame and serve with dippers.

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