Are you and your sweetheart skipping the rush and avoiding restaurants on Valentine’s Day? If so we have a great recipe to make at home.

Kowalski Market’s Chef Rachael Perron shared her recipe for a classic fondue, which is all the more timely as February is National Fondue Month, as well.

Classic Fondue


  • 1 clove garlic, crushed
  • 1 cup dry white wine
  • 1 tbsp. cornstarch
  • 2 tbsp. cold water
  • ⅓ lb. grated Emmental cheese
  • ⅓ lb. grated Gruyère cheese
  • ⅓ lb. soft cheese, such as Kowalski’s Brie, rind removed
  • ½ tsp. Kirsch, to taste
  • 1 pinch freshly grated nutmeg
  • Freshly ground Kowalski’s Black Peppercorns, to taste
  • Dippers (your choice): lightly toasted French or pumpernickel bread, cornichons (French gherkins), boiled new potatoes, and raw or blanched vegetables such as carrots, asparagus, broccoli or cauliflower


  1. Rub the inside of a fondue pot or saucepan with crushed garlic; discard garlic.
  2. Add wine; bring to a simmer over medium-high heat.
  3. Dissolve cornstarch in water; whisk into wine.
  4. Bring to a boil; cook for 2 min.
  5. Reduce heat to low; whisk in cheeses a bit at a time.
  6. Stir in Kirsch.
  7. Season with nutmeg and pepper.
  8. Serve hot with your choice of dippers.