Classic Cheese Fondue
Elevate your next gathering with this indulgent Classic Cheese Fondue recipe, a true celebration of Swiss culinary tradition. Featuring a luscious blend of Gruyère and Emmental cheeses, this creamy, melt-in-your-mouth dip is enriched with dry white wine, Kirsch, and a touch of nutmeg for a sophisticated depth of flavor. The recipe incorporates essential techniques, like coating the cheese with cornstarch and rubbing the fondue pot with fresh garlic, to ensure perfectly smooth and creamy results every time. Ready in just 30 minutes, this crowd-pleaser is perfect for sharing, offering endless dipping possibilities—from crusty bread to vibrant vegetables and savory cured meats. Whether it’s a cozy dinner party or a romantic night in, this irresistible cheese fondue is destined to be the centerpiece of any occasion.
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Recipe Information
Ingredients
- 250 grams Gruyère cheese
- 250 grams Emmental cheese
- 1 cup Dry white wine
- 1 clove Garlic clove, halved
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Kirsch (cherry brandy)
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Pepper
Instructions
Begin by grating the Gruyère and Emmental cheeses. It's best to use a coarse grater for this task to achieve the right texture.
In a medium-sized bowl, mix the grated cheeses with the cornstarch, ensuring that the cheeses are well coated. This will help prevent the fondue from separating and enhance its creaminess.
Rub the inside of a fondue pot with the cut sides of the garlic clove. This step imparts a subtle garlic flavor to the fondue without overpowering it.
Pour the white wine and lemon juice into the pot and set it over medium heat. Bring the liquid to a gentle simmer. Avoid boiling as this can alter the flavor profile of the wine.
Gradually add the cheese mixture to the pot. Stir constantly with a wooden spoon in a zigzag pattern rather than a circular motion to prevent the cheese from balling up.
Continue to cook and stir until the cheese has melted and the mixture is smooth and creamy.
Stir in the Kirsch, nutmeg, and pepper, continuing to cook the mixture until well incorporated and slightly thickened.
Transfer the fondue pot to a tabletop heat source like a fondue burner to keep it warm while serving.
Serve immediately with chunks of crusty bread, blanched vegetables, or cured meats for dipping.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 6.9 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 4950 mg | 381% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 676 mg | 14% | |
*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.
