Raclette Fondue

Use a Northern Michigan riesling and raclette cheese for a nutty, rich fondue.


  • 1 clove garlic, peeled and halved
  • 1/2 cup riesling
  • 1 teaspoon lemon juice
  • 8 ounces Swiss Emmentaler cheese
  • 14 ounces raclette cheese
  • 4 tablespoons kirsch
  • 1/4 teaspoon cornstarch
  • Fresh ground black pepper
  • Pinch nutmeg


Rub the interior of a stainless steel pot with the garlic halves and discard them. Place the pot over medium heat, add the wine and gently heat about 5 minutes. Add the lemon juice, add the cheeses. Bring to a boil, stirring constantly. When the cheese is melted, stir in the kirsch and cornstarch. Season with black pepper and nutmeg. Serve in a fondue pot over a flame with crusty baguette cubes, tart apple slices or roasted potatoes. Serves 4. Recipe from Anne Hoyt, cheesemaker at Leelanau Cheese Co.