Description
Classic Cheese Fondue is a warm, creamy, and rich Swiss appetizer featuring a blend of melted Gruyère and Emmental cheeses combined with dry white wine, garlic, and a touch of kirsch. Perfectly seasoned and served with crusty bread cubes, this fondue is a delightful and social dish ideal for gatherings and cozy nights.
Ingredients
Scale
Fondue Base
- 1 clove garlic (halved)
- 1 cup dry white wine (such as Sauvignon Blanc)
Cheese Mixture
- 8 oz Gruyère cheese (shredded)
- 8 oz Emmental cheese (shredded)
- 1 tablespoon cornstarch
Seasonings & Extras
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (optional)
- Pinch of ground nutmeg
- Freshly ground black pepper to taste
For Serving
- Cubed crusty bread for dipping
Instructions
- Prepare the Fondue Pot: Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic clove, then discard the garlic to infuse a subtle garlic aroma.
- Heat the Wine: Pour the white wine into the pot and heat it over medium heat until hot but not boiling to create the perfect melting environment for the cheese.
- Coat the Cheese: In a separate bowl, toss the shredded Gruyère and Emmental cheeses with cornstarch until evenly coated, which helps thicken and stabilize the fondue.
- Melt the Cheese: Gradually add the cheese to the hot wine, stirring constantly in a figure-eight motion to ensure the cheese melts smoothly without clumping or separating.
- Season the Fondue: Stir in the lemon juice, optional kirsch, ground nutmeg, and freshly ground black pepper to balance flavors and add complexity.
- Keep Warm and Serve: Reduce heat to low and keep the fondue warm over a fondue burner or very low flame. Serve immediately with cubed crusty bread or other dippers like steamed vegetables or apple slices for dipping.
Notes
- Use good-quality cheese and shred it fresh for the smoothest melting and texture in your fondue.
- If the fondue becomes too thick, gently stir in a splash of warm wine to loosen it without affecting flavor.
- Avoid boiling the fondue to prevent the cheese from separating and becoming grainy.
