Description
Classic Cheese Fondue is a warm, creamy Swiss appetizer perfect for dipping crusty bread, apple slices, and blanched vegetables. This traditional recipe combines Gruyère and Emmental cheeses with white wine and a touch of kirsch, delivering a rich and flavorful experience ideal for gatherings and cozy meals.
Ingredients
Scale
Fondue Base
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
Cheese Mixture
- 8 oz Gruyère cheese, grated
- 8 oz Emmental cheese, grated
- 1 tablespoon cornstarch
- 2 tablespoons kirsch (optional)
Seasonings
- Pinch of nutmeg
- Pinch of white pepper
Dippers
- Cubed French bread
- Apple slices
- Blanched vegetables (e.g., broccoli, carrots)
Instructions
- Prepare the Pot: Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic clove, then discard the garlic to infuse subtle flavor.
- Heat Wine and Lemon Juice: Pour in the white wine and lemon juice, then heat over medium heat until hot but not boiling to ensure gentle melting of the cheese later.
- Toss Cheese with Cornstarch: In a large bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch to help the cheese melt smoothly and prevent clumping.
- Melt the Cheese: Gradually add the cheese mixture to the hot wine, stirring constantly in a zigzag motion (not circular) until the cheese is fully melted and smooth.
- Add Flavorings: Stir in the kirsch (if using), nutmeg, and white pepper to enhance the fondue’s flavor profile.
- Keep Warm: Reduce the heat to low to keep the fondue warm and creamy during serving.
- Serve: Serve immediately with cubes of crusty French bread, apple slices, and blanched vegetables like broccoli and carrots for dipping.
Notes
- Always stir the cheese mixture in a zigzag motion to prevent clumping and maintain a smooth texture.
- Keep heat low once the cheese is melted to avoid scorching and separation.
- If the fondue becomes too thick, add a splash of warm white wine to loosen it.
- For a non-alcoholic version, substitute white grape juice for the wine and omit the kirsch.
