Delicious recipes

Three Cheese Fondue

Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 4 -6


  • 2 cloves garlic, halved
  • 1 teaspoon cornstarch or arrowroot
  • 300ml dry white wine
  • 300g Heidi Farm Gruyere cheese, grated
  • 300g Tasmanian Heritage St Claire cheese, grated
  • 300g Heidi Farm Raclette cheese, grated
  • 60ml Kirsch (optional)
  • Black pepper
  • Bread for dipping (Stale bread or sourdough)


  1. Rub the cloves of garlic in the saucepan and leave in the pot, then add two-thirds of the wine. Heat gently on the fondue apparatus.
  2. Add about one-third of the combined cheeses until they start to bubble. Use the figure of 8 method when mixing and stirring.
  3. Combine the remaining wine with the cornstarch and add to mixture. Slowly add the remaining cheese a little at a time, stirring continuously.
  4. Add the kirsch and season with black pepper to taste.
  5. Stir continuously using the figure of 8 method, keeping the mixture warm over a gentle heat on the fondue apparatus.
  6. Serve on the fondue apparatus with bread and fondue forks.

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