Description
Classic Cheese Fondue is a warm, comforting Swiss appetizer featuring a creamy blend of Gruyère and Emmental cheeses melted with white wine and flavored with garlic, lemon juice, kirsch, and nutmeg. Perfect for dipping cubed French bread, vegetables, or cured meats, this recipe is a delightful crowd-pleaser ideal for gatherings and cozy nights.
Ingredients
Scale
Fondue Base
- 1 clove garlic, halved
- 1 cup dry white wine (such as Sauvignon Blanc)
- 8 ounces Gruyère cheese, shredded
- 8 ounces Emmental cheese, shredded
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (optional cherry brandy)
- ¼ teaspoon ground nutmeg
- Salt and white pepper, to taste
Dippers
- Cubed French bread
- Blanched vegetables (such as broccoli, cauliflower)
- Apple slices
- Cured meats (such as salami, prosciutto)
Instructions
- Prepare the pot: Rub the inside of a medium saucepan or fondue pot with the cut sides of the garlic clove to infuse a subtle garlic flavor, then discard the garlic.
- Heat the wine: Pour the white wine into the pot and bring it to a gentle simmer over medium heat, ensuring not to let it boil to avoid scorching the cheese later.
- Coat the cheese: In a bowl, toss the shredded Gruyère and Emmental cheeses with the cornstarch to evenly coat; this helps prevent clumping and creates a smoother texture.
- Melt the cheese: Gradually add the cheese to the simmering wine, stirring constantly in a zigzag pattern (not circular) to ensure even melting and prevent the cheese from separating.
- Season the fondue: Stir in the lemon juice, kirsch (if using), ground nutmeg, and a pinch of salt and white pepper; continue stirring until the mixture becomes smooth and creamy.
- Keep warm and serve: Lower the heat and transfer the fondue pot to a fondue stand over a low flame or warm burner to maintain temperature. Serve immediately with your choice of cubed bread, vegetables, apples, or cured meats for dipping.
Notes
- For best results, shred your own cheese from blocks instead of using pre-shredded cheese to ensure better melting and flavor.
- Do not let the cheese mixture boil as high heat can cause it to separate and become grainy; gentle heat ensures a smooth texture.
- Kirsch is optional but adds an authentic cherry brandy note traditionally found in Swiss fondue.
- Swiss cheese can be substituted if Gruyère or Emmental are unavailable, but the classic fondue relies on these two cheeses for its signature taste.
