Classic Cheese Fondue on the Grill

Preheat the grill using indirect or two-zone grilling targeting 350 – 375 degrees Fahrenheit. Place a medium-sized cast iron pot in the grill over indirect heat to let it warm up.

When the grill reaches target temperature add butter and mushrooms to the cast iron pot and sauté until browned (around 8-10 minutes). Remove the mushrooms from the pot and set aside.

With mushrooms removed, take the clove of garlic and rub it all over the warmed pot to give a flavor and essence of garlic to the pot. Add the wine, cover grill, and bring to a simmer (about 4 minutes).

In a small bowl, combine the cornstarch and the Kirsch and whisk to combine. Then add to the simmering wine.

Finally add the shredded cheeses to the pot (a little at a time) and stir to combine. Continue stirring fondue to incorporate the cheeses and the liquid. After about 5 minutes the cheese should be well combined, the look should be shiny, and the fondue should be thick and stretchy.

Equipment Needed

Allergens