Whiskey-Cheese Fondue

Matt Lewis is enamored of fondue—in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick.

  • Total Time:
  • Servings: 8

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  • 1 pound extra-sharp cheddar cheese, shredded
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 tablespoons cornstarch
  • 2 garlic cloves, halved
  • 1 cup dry white wine
  • 3 tablespoons whiskey
  • Salt and freshly ground pepper
  • Crusty bread, breadsticks and carrot sticks, for serving

How to make this recipe

  1. In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks and carrots.

Contributed By Photo © Ditte Isager Published December 2009

491515 recipes/whiskey-cheese-fondue 2013-12-06T23:56:26+00:00 Matt Lewis, Renato Poliafito winter|cocktail-party|game-day|new-years-eve|appetizers-starters|8|fast|make-ahead|vegetarian december-2009 recipes,whiskey-cheese-fondue 491515

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