It's Fondue Season!

Use our tried and true traditional fondue cheese mix or switch things up and try our Alpine Special Edition if you're feeling more adventurous. This new option packs more sharp, funky flavor from a different mix of Alpine-style cheeses. Find our fondue recipe below. Stop in for all the ingredients and dipping items for a fondue night or place an order for delivery or pickup here. 

St. Kilian’s Classic Fondue

2 garlic cloves, halved crosswise

1 cup white wine

1 Tbsp cornstarch or 2 Tbsp flour

2 Tbsp kirsch (optional)

1/2 pound Gruyere, shredded

1/2 pound Comte, shredded

1/4-1/2 pound Appenzeller, shredded

Directions:

-Rub the inside of your fondue pot or heavy pot with the cloves of garlic, add wine and bring to a simmer at med-low heat

-mix cornstarch in a bowl with shredded cheeses

-gradually add shredded cheese to the pot in small amounts, whisk cheese with a spoon and wait until cheese is completely melted and incorporated before adding more cheese

-when all cheese has been added, add kirsch to finish (if fondue is to thin you can add some additional cornstarch to the kirsch before adding)

-lower heat on fondue pot or place regular pot over a sterno to keep warm Our favorite for serving is a cubed up sourdough bread and tart apples, but you can also try roasted potatoes, or fresh veggies for dipping.