Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Swiss Cheese, Fresh Herb & Chardonnay Fondue

This is a tangy and delicious fondue that takes its flavor cues from whatever herbs you decide to mix in with it. We recommend a combination - basil and chives, for instance - to create interest. This is a perfect fondue for a range of robust dippers, from seafood to fresh vegetables, great for an appetizer or a midnight meal!

Ingredients: Print Ingredients

2 tblsp. butter
1 shallot, finely chopped
1 c. Sauvignon Blanc or other dry white
6 oz. Gruyere (Swiss) cheese (preferred over Emmental for melting) - grated to create about 1 1/2 cups
3 oz. Asiago cheese (can substitute: Parmigiano)
2 tblsp. all-purpose flour
Freshly cracked black pepper
1/4 c. assorted finely chopped fresh herbs, such as basil, chives or thyme


In a bowl, mix together the shredded cheese with the flour and pepper. Set aside.

In a heavy saucepan, melt the butter and saute the shallot until golden brown. Add the wine and heat bubbly, then reduce heat. Add the cheese in handfuls, stirring after each addition, until the cheese melts. Add herbs and pepper, stirring until mixture is creamy and smooth.

How To Serve:

Transfer cheese mixture to a fondue pot and place over low flame, or pour into a warm ramekin and serve immediately with assorted dippers.

Ideas for Dippers:
• Chilled shrimp
• Pan Seared Scallops
• Steamed asparagus spears
• Raw zucchini, cut into matchsticks
• Raw button mushrooms, washed and patted dry
• Cherry tomatoes
• Large pasta, like rigatoni or raviolis
• Bread cubes - try sourdough, walnut, or a buttery croissant
• Crackers or breadsticks

Click here for a printable version of the recipe.

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