Puhoi Valley Gruyere Cheese Fondue

Gruyere Cheese Fondue 450x450 v2

Hunker down with this decadent Puhoi Valley Gruyere Cheese Fondue, staying in has never looked so good. 


  • 1 block (150g) Puhoi Valley Gruyere, grated
  • 1 block (150g) Puhoi Valley Cumin Seed Gouda, grated
  • 2 tablespoons cornstarch
  • 1 cup dry white white, sauvignon blanc
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon nutmeg
  • salt & pepper to taste


  1. Toss the grated cheese in the cornstarch, evenly coating all the cheese. 

  2. In a heavy saucepan bring the wine, garlic and lemon juice to a simmer. Add the coated cheese a handful at a time, gently stirring each handful to a smooth melted cheese sauce consistency.

  3. Once smooth, stir in the mustard, nutmeg and salt and pepper

  4. Transfer to your fondue dish and serve with breads, vegetables and grilled meats.