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Stone Ground Mustard Cheese Fondue

Yields6 Servings

Try side dishes such as cured meats, olives, or fresh peppers to contrast the richness of the cheese.

Stone Ground Mustard Cheese Fondue

 4 cups Emmental cheese, cubed
 3 cups Gruyère cheese, cubed
 2 cups dry white wine
 2 Tbsp cornstarch
 2 Tbsp cold water
 1 clove garlic, minced
 2 pinches nutmeg
 4 Tbsp whole mustard seed, ground coarsely
 48 oz rustic bread, cut into 1 inch cubes
 salt and freshly ground pepper, to taste

In a medium saucepan, over medium heat, bring the white wine to a simmer. Add the cheeses and stir until cheese is melted and smooth. (At first the cheese and wine will look like it won’t blend, but keep stirring. As the cheese melts it will become more fluid.)


Combine cornstarch and water then stir into cheese mixture. Continue to cook, stirring frequently, to a very slight bubble, but do not boil.


Add garlic, nutmeg and mustard, salt and pepper to taste. Stir more vigorously to combine. Serve in fondue pot, keeping warm at low heat.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1239
% Daily Value *
Cholesterol 130mg44%
Total Carbohydrate 111g37%

Dietary Fiber 19g76%
Sugars 16g
Protein 72g144%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.