You know those dreams you have, where you wake up, realize you slept through your alarms and missed your deadlines? Well this isn’t a dream. You fucked up. You have nothing, nothing prepared for your date. Put your phone down, what self-respecting florist do you think has roses left to sell you? Ok, well don’t start panicking either. I’m with you, and since the only royal screw up I have place for in my life is myself, we’re going to save your date.

First things first, pick up your phone and call whoever you were planning on spending today with. Even if it is just your friends. Call them and tell you are making dinner tonight. What’s that? The only thing you know how to cook are instant noodles and scrambled eggs? Well good, because today you’re going to learn to make fondue.

Cheese Fondue

  • Prep Time:10 minutes
  • Cook Time:25 minutes
  • Total Time:35 minutes
  • Servings:2-3
  • Medium


  • 1/3 lbs gruyere
  • 1/3 lbs emmental
  • 1 tablespoon cornstarch
  • 1/2 cup dry wine
  • 1 baguette
  • Garlic clove
  • Black pepper
  • Step 1

    Grate the cheese and dice the bread

    #SpoonTip: Do not be like me and try dicing your cheese, grating it will make it a much shorter and easier process, use a food blender if you need.

    Photo by Ishaan Pathak
  • Step 2

    Cut the garlic clove open then rub it against the insides of the pot you will be cooking in

    Photo by Ishaan Pathak
  • Step 3

    Pour the wine into the pot and place on heat

    #SpoonTip: The wine is important not only because its acids break down the cheese for a smooth, velvet fondue but also because you’ll be drinking what you don’t cook with, so try and pick something nice.

    Photo by Ishaan Pathak
  • Step 4

    Lightly coat the cheese with cornstarch.

    Photo by Ishaan Pathak
  • Step 5

    Place the bread into oven to warm up.

  • Step 6

    Once the wine is hot, lower heat as much as possible then add cheese to the mixture, one handful at a time

    Photo by Ishaan Pathak
  • Step 7

    Carefully mix the cheese in using a zigzag pattern and allow it to melt fully before adding the next handful.

    #SpoonTip: If the cheese is not mixing well, raise the heat for a little; if it seems to be burning, move the pot of the heat and continue cooking until the temperature settles.

    Photo by Ishaan Pathak
  • Step 8

    Season with pepper and serve.

    Photo by Ishaan Pathak