Classic Cheese Fondue
A rich and creamy Swiss-style cheese fondue perfect for sharing with friends and family.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tbsp lemon juice
- 2 cups shredded Gruyère cheese
- 2 cups shredded Emmental cheese
- 1 tbsp cornstarch
- 1 tbsp kirsch (optional)
- 1/4 tsp nutmeg
- Freshly ground black pepper to taste
- 1 loaf crusty bread, cut into cubes
- Assorted vegetables (broccoli, carrots, cauliflower)
Nutrition Facts
Share this Recipe
Instructions
Rub the inside of the fondue pot with the halved garlic clove to infuse flavor.
Pour the white wine and lemon juice into the pot and heat over medium heat until simmering.
In a bowl, toss the shredded cheeses with cornstarch to prevent clumping.
Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until fully melted and smooth.
Stir in kirsch (if using), nutmeg, and black pepper. Adjust seasoning to taste.
Reduce heat to low and keep fondue warm while serving with bread cubes and vegetables for dipping.
If the fondue becomes too thick, stir in a little more warmed wine to thin it out.
Chef's Tips
- Cheese Selection: Use high-quality Swiss cheeses for authentic flavor. Avoid pre-shredded cheese as it contains anti-caking agents.
- Temperature Control: Keep the fondue at a consistent low heat to prevent separation or burning.
- Dippers Variety: Try apples, pears, or cooked potatoes as alternative dippers.
- Leftover Tip: Store leftover fondue in the fridge and reheat gently in a saucepan with a splash of wine.
- Tradition: In Switzerland, it's customary to stir the fondue pot after each dip to prevent burning at the bottom.
