Description
Classic Cheese Fondue is a traditional Swiss appetizer featuring a blend of melted Gruyère and Emmental cheeses combined with white wine and lemon juice. This luscious, creamy fondue is seasoned with nutmeg and black pepper, optionally enhanced with kirsch, and perfect for dipping crusty bread, apples, or blanched vegetables. Ideal for cozy gatherings and fondue nights, this recipe delivers a smooth and velvety cheese experience.
Ingredients
Scale
Fondue Base
- 1 clove garlic halved
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
Cheese Mixture
- 8 ounces Gruyère cheese, finely shredded
- 8 ounces Emmental cheese, finely shredded
- 1 tablespoon cornstarch
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 tablespoon kirsch (optional)
For Serving
- Crusty bread cubes
- Apples or blanched vegetables
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 impart a subtle garlic flavor without overpowering the fondue.
- Heat Liquids: Add the white wine and fresh lemon juice to the pot and warm gently over medium-low heat until the mixture is hot but not boiling, to create the perfect base for melting cheese smoothly.
- Coat Cheese with Cornstarch: Toss the finely shredded Gruyère and Emmental cheeses with the cornstarch thoroughly, which helps to stabilize the cheese and prevent separation during melting.
- Incorporate Cheese Gradually: Gradually add the cornstarch-coated cheese to the warm wine mixture in small handfuls. Stir constantly using a figure-eight motion to ensure the cheese melts evenly and forms a smooth, creamy texture before adding more.
- Season and Flavor: Once all the cheese has melted, stir in the ground nutmeg, black pepper, and kirsch if using, to enhance the flavor profile with warm and slightly fruity notes.
- Keep Fondue Warm: Reduce the heat to low to maintain the fondue’s consistency and warmth, stirring occasionally to prevent sticking or burning. Transfer to a fondue pot if desired for serving.
- Serve with Dippers: Serve immediately alongside crusty bread cubes, sliced apples, or blanched vegetables for dipping, providing a variety of textures and flavors to complement the melted cheese.
Notes
- Keep the heat low to prevent the cheese from separating or scorching.
- If the fondue becomes too thick, stir in a splash of warm white wine to loosen the texture.
- Freshly shredded cheese melts more smoothly compared to pre-shredded varieties, which often contain anti-caking agents.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
