Garlic Cheese Fondue
Transform your next gathering into an unforgettable culinary experience with this creamy, decadent Garlic Cheese Fondue. Featuring a luxurious blend of Gruyère and Emmental cheeses melted to perfection with dry white wine and a hint of freshly squeezed lemon juice, this recipe delivers comforting richness with every bite. The subtle infusion of garlic and a touch of nutmeg and black pepper elevate the flavors to gourmet levels, while an optional splash of kirsch adds a refined twist. Perfect for dipping crusty baguette cubes or vibrant veggies like broccoli, carrots, and cherry tomatoes, this fondue is an interactive centerpiece for cozy date nights or lively dinner parties. Ready in just 25 minutes, this indulgent dish offers effortless elegance and timeless appeal!
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Recipe Information
Ingredients
- 1 large Garlic clove
- 1 cup Dry white wine
- 8 ounces Gruyère cheese, shredded
- 8 ounces Emmental cheese, shredded
- 2 tablespoons Cornstarch
- 1 tablespoon Freshly squeezed lemon juice
- 0.25 teaspoon Nutmeg, freshly grated
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Kirsch (optional)
- 1 loaf Baguette or crusty bread, cubed
- 2 cups Assorted vegetables (e.g., broccoli, carrots, cherry tomatoes)
Instructions
Peel the garlic clove and slice it in half. Rub the cut side of the garlic all over the interior of a fondue pot or a medium saucepan. Discard the garlic or save it for another use.
Place the fondue pot or saucepan over medium heat and add the dry white wine. Slowly bring the wine to a simmer, but do not let it boil.
In a large bowl, toss the shredded Gruyère and Emmental cheeses with the cornstarch until the cheese is evenly coated.
Gradually add the cheese mixture to the simmering wine, one handful at a time, stirring constantly with a wooden spoon or silicone spatula. Allow each addition to melt completely before adding the next.
Stir in the lemon juice, nutmeg, and black pepper. If using, add the kirsch for extra flavor.
Continue stirring until the fondue is smooth and creamy. Reduce the heat to low to keep the fondue warm without boiling.
Transfer the fondue to a tabletop fondue pot or keep it in the saucepan over low heat. Serve immediately with cubed bread and assorted vegetables for dipping.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 148% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 32.6 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 4158 mg | 320% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2362 mg | 50% | |
*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.
