Hot Cheese Fondue
Indulge in the rich, creamy decadence of Hot Cheese Fondue, a timeless Swiss-inspired dish perfect for cozy gatherings or intimate dinners. This recipe combines the nutty flavors of Gruyère and Emmental cheeses, melted to silky perfection with dry white wine and a touch of lemon juice for tangy balance. Enhanced with hints of garlic, a splash of optional kirsch, and a sprinkle of nutmeg and black pepper, this fondue is irresistibly aromatic. Serve with warm, crusty French bread, crisp vegetables, and sweet apple slices for a delightful dipping experience that’s both comforting and interactive. Ready in just 25 minutes, this luxurious fondue is an effortless way to turn any meal into a special occasion.
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Recipe Information
Ingredients
- 200 grams Gruyère cheese
- 200 grams Emmental cheese
- 1 clove Garlic
- 180 ml Dry white wine
- 1 tablespoon Cornstarch
- 1 tablespoon Kirsch (cherry brandy, optional)
- 1 teaspoon Lemon juice
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground black pepper
- 1 loaf French bread (or crusty bread)
- 300 grams Assorted vegetables and fruits (e.g., broccoli florets, apple slices)
Instructions
Grate the Gruyère and Emmental cheeses and set aside.
Peel the garlic clove and rub the inside of a fondue pot or medium saucepan with it. You may discard the clove or finely chop it and leave it in the pot for extra flavor.
Add the white wine and lemon juice to the pot and heat over medium-low heat until it begins to simmer gently.
In a small bowl, mix the cornstarch with the kirsch (if using) or a tablespoon of water until smooth, then set aside.
Gradually add the grated cheeses to the pot, stirring constantly in a figure-eight motion with a wooden spoon until the cheese melts and combines into a smooth mixture.
Stir in the cornstarch mixture and continue to heat gently, allowing the fondue to thicken slightly. Avoid boiling the fondue as this can affect its texture.
Season the fondue with ground nutmeg and black pepper to taste.
Cut the bread into bite-sized cubes and prepare your vegetables and fruits as dipping options. Arrange them on a serving platter.
Transfer the fondue pot to a heat source on the dining table, such as a fondue burner or portable stove, to keep it warm and melty.
Serve immediately by dipping the bread cubes, vegetables, and fruits into the hot cheese fondue, using fondue forks or skewers.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1035 mg | 80% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 339 mg | 7% | |
*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.
