Cheese Fondue Tyler Florence
Indulge in the ultimate comfort food with this irresistible Cheese Fondue by Tyler Florence, a luxurious blend of Gruyere and Emmental cheeses melted to velvety perfection. Infused with dry white wine, a hint of garlic, and brightened with lemon juice, this classic Swiss-style fondue achieves an elegant balance of creamy and tangy flavors. A touch of cornstarch ensures a silky-smooth texture, while optional kirsch (cherry brandy) adds a sophisticated depth. Finished with freshly grated nutmeg and ground black pepper, this fondue is perfect for dipping crusty French bread and crisp vegetables like broccoli, carrots, and cauliflower. Ideal for cozy gatherings or casual entertaining, this easy-to-make cheese fondue recipe is a show-stopping centerpiece that’s on the table in just 25 minutes.
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Recipe Information
Ingredients
- 8 ounces Gruyere cheese
- 8 ounces Emmental cheese
- 1 cup Dry white wine
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 tablespoon Kirsch (cherry brandy) (optional)
- 1 pinch Freshly grated nutmeg
- 1 pinch Ground black pepper
- 1 loaf French bread, cubed
- 2 cups Raw vegetables (e.g., broccoli, carrots, cauliflower)
Instructions
Grate the Gruyere and Emmental cheeses and set them aside in a large bowl.
Rub the inside of a medium-sized saucepan or fondue pot with the clove of garlic, then discard the garlic.
Pour the white wine into the pot and place it over medium heat. Bring the wine to a gentle simmer but avoid boiling.
In a small bowl, mix the cornstarch with the lemon juice until smooth.
Gradually add small handfuls of the grated cheese to the simmering wine, stirring constantly in a figure-eight motion with a wooden spoon. Wait until each handful is fully melted before adding the next one.
Once all the cheese has been melted and incorporated into the wine, stir the cornstarch and lemon juice mixture into the fondue. This will help to thicken the cheese mixture and ensure a smooth consistency.
If desired, stir in the kirsch for an added layer of flavor.
Season the fondue with freshly grated nutmeg and ground black pepper to taste.
Keep the fondue pot over low heat to maintain a warm, creamy consistency while serving.
Serve the cheese fondue immediately with cubed French bread and raw vegetables for dipping. Use fondue forks or skewers to dip and enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1192 mg | 92% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
