Description
Classic Cheese Fondue is a warm, comforting Swiss appetizer featuring melted Gruyère and Emmental cheeses blended with white wine and a touch of seasoning. Rich and smooth, this fondue is perfect for dipping crusty bread and a variety of fresh accompaniments, making it an ideal dish for cozy gatherings.
Ingredients
Scale
Fondue Base
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 teaspoon lemon juice
Cheese Mixture
- 8 ounces Gruyère cheese, shredded
- 8 ounces Emmental cheese, shredded
- 1 tablespoon cornstarch
Seasonings
- 0.5 teaspoon salt
- 0.25 teaspoon white or black pepper
- 0.25 teaspoon ground nutmeg
For Serving
- Crusty bread cubes
- Optional dippers: apples, steamed broccoli, baby potatoes
Instructions
- Prepare the Pot: Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic clove to infuse flavor, then discard the garlic.
- Heat the Wine Mixture: Add white wine and lemon juice to the pot and warm gently over medium-low heat until hot but not boiling, setting the stage for smooth cheese melting.
- Toss Cheese with Cornstarch: In a bowl, combine shredded Gruyère and Emmental cheeses with the cornstarch to prevent clumping and ensure a smooth texture.
- Add Cheese Gradually: Slowly add the cheese mixture to the warm wine, stirring constantly in a figure-eight motion. Wait until each addition is fully melted and smooth before adding more cheese.
- Season the Fondue: Once all cheese is incorporated, season with salt, pepper, and nutmeg, stirring to blend the flavors thoroughly.
- Keep Warm and Serve: Maintain the fondue over low heat to keep it smooth, stirring occasionally. Serve immediately with crusty bread cubes and optional dippers such as apples, steamed broccoli, or baby potatoes.
Notes
- Use freshly shredded cheese for the smoothest consistency; pre-shredded cheese may contain anti-caking agents that affect melting.
- If the fondue becomes too thick, stir in an additional tablespoon of warm white wine to loosen the texture and maintain smoothness.
- Maintain gentle heat to prevent the cheese from separating or becoming grainy.
