Alpine Cheese Fondue

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Cornstarch 
  • 1 C. Dry White Wine, divided
  • 1 Garlic Clove
  • 1 lb. Shredded Cheeses, such as Gruyere, Emmental and/or Comte.
  • 1 Loaf Canyon Bakehouse Rosemary and Thyme Foccacia Bread, cubed


  1. Season the saucepan with the garlic by rubbing the surface and discarding the clove.
  2. In a separate bowl, whisk together the cornstarch, lemon juice and 2 Tbsp. of wine. 
  3. Heat the remaining wine in the seasoned saucepan. Whisking, slowly add the cornstarch mixture and simmer until just thickened, 1-2 minutes.
  4. Reduce the heat and gradually add the cheese, whisking until smooth.
  5. Pour the fondue into a pre-heated dish or fondue pot and serve immediately with cubed focaccia, veggies, salami and cornichons.