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Cheese Fondue Recipe

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Indulge in the comforting warmth of this classic Cheese Fondue. Made with a blend of Gruyère and Emmental cheeses, white wine, and a touch of garlic, it’s perfect for dipping bread, vegetables, and more!

Ingredients

Scale
  • 1 clove garlic, halved
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon lemon juice
  • 1 pound Gruyère cheese, shredded
  • 8 ounces Emmental cheese, shredded
  • 1 tablespoon cornstarch
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of black pepper
  • Crusty bread, cut into cubes, for dipping
  • Vegetables (such as broccoli, cauliflower, carrots), blanched, for dipping

Instructions

  1. Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut sides of the garlic. Discard the garlic.
  2. Pour the white wine and lemon juice into the pot and heat over medium heat until it just begins to simmer.
  3. In a large bowl, toss the Gruyère and Emmental cheeses with the cornstarch.
  4. Reduce the heat to low. Gradually add the cheese mixture to the pot, about a handful at a time, stirring constantly with a wooden spoon in a figure-eight motion. Continue stirring until the cheese is completely melted and smooth.
  5. Stir in the nutmeg and black pepper.
  6. Transfer the fondue pot to a fondue burner to keep warm.
  7. Serve immediately with crusty bread and vegetables for dipping.

Notes

For a richer flavor, try adding a splash of Kirsch (cherry brandy) to the fondue at the end. You can also experiment with different cheeses, such as Appenzeller or Comté.

Find it online: https://delilita.com/cheese-fondue-recipe/