Description
A rich and decadent cheese fondue, perfect for a cozy night in or a fun gathering with friends. This classic recipe is easy to follow and always a crowd-pleaser.
Ingredients
Units
Scale
- 1 clove garlic (peeled)
- 1 cups (237 ml) white wine
- 1 tbsp kirsch
- 1 tbsp cornstarch
- 0.5 tsp dry mustard
- 1 tsp lemon juice
- 1 lbs (454 g) Gruyere cheese (grated)
- 0.5 lbs (227 g) Emmentaler cheese (grated)
- Freshly ground pepper
- 3-4 gratings fresh nutmeg
- Dippers (such as cubed baguette or rustic French bread, apples, pears, cherry tomatoes, cooked red potatoes and blanched broccoli)
Instructions
- Rub the inside of a fondue pot with a clove of garlic; set aside.
- In a heavy pot over low heat, add the wine and bring it to a low simmer.
- In a small bowl, whisk together the cornstarch, kirsch, dry mustard, and lemon juice; set aside.
- Gradually add the grated cheese to the wine and stir with a wooden spoon using a z-shaped pattern.
- When the cheese is melted, add the cornstarch mixture to the pot and stir to combine.
- Bring the fondue to a low simmer and stir until thickened, about 3-5 minutes.
- Transfer to the fondue pot and light the flame underneath.
Notes
- For a smoother fondue, ensure your cheese is finely grated. Using a box grater helps achieve this.
- If you don’t have kirsch, you can substitute with 1 tablespoon of dry white vermouth or even apple juice for a slightly sweeter fondue.
- To keep the fondue warm and creamy, maintain a very low heat under the fondue pot, and consider using a heat-resistant stand to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 80