Cheese fondue in stone oven Baguette Classic on New Year's Eve

Submitted by IBIS Backwarenvertriebs GmbH from Aachen


Preparation time: 30 minutes

Serving size: 4


  • 2 IBIS stone oven Baguette Classic
  • 1 Garlic clove
  • 200 g Vacherin hard cheese
  • 200 g Gruyère hard cheese
  • 200 ml vegetable broth
  • 2 Teaspoons cornstarch
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon pepper
  • 2 pinches of nutmeg


  • chopped parsley for sprinkling
  • Vegetable sticks as desired for dipping (e.g. carrot sticks and celery sticks)


Preheat the oven to 220 °C top/bottom heat. Cut the baguettes in half crosswise, then cut off an approx. 1.5 cm wide lid at the top. Cut the tops into cubes and scoop out the insides of the 4 pieces using a teaspoon, leaving an approx. 1 cm wide border all around. Divide the scooped out insides into bite-sized pieces.

Spread the baguette "shells" on a baking sheet and bake for about 7 minutes. Halfway through the baking time, add the small pieces of bread. Then take everything out.

Peel the garlic clove and rub it on the inside of the baguette shells.

Grate the cheese. Boil 180 ml vegetable broth, mix cornstarch with remaining vegetable broth and lemon juice until smooth and stir into the boiling vegetable broth. Stir in pepper and nutmeg, then gradually add cheese graters over low heat. Only when the first grated cheese has melted should the next be stirred in. Stir until everything is smooth, then divide among the baguette bowls.

Sprinkle the cheese fondue in the baguette with parsley and serve immediately with the bread cubes and vegetable sticks.

You can choose your favorite types of cheese. For example, a mixture of Camembert and cream cheese tastes great.

IBIS products used

IBIS Stone Oven Baguette

Stone Oven Baguette Classic