Melting Pot Cheese Fondue
Transform your next gathering into a cozy and interactive dining experience with this irresistible Melting Pot Cheese Fondue recipe! Featuring a decadent blend of Gruyère and Emmental cheeses melted to silky perfection, this classic fondue is infused with the bold flavors of dry white wine, a hint of garlic, and a splash of kirsch for a subtle fruity note. Accented with ground nutmeg and fresh cracked black pepper, this dish is both simple to prepare and rich in flavor. Perfectly paired with crusty bread cubes, crisp vegetables, or even fresh apple slices, this delightful dipping experience is ready in just 25 minutes, making it an ideal centerpiece for intimate gatherings or special celebrations.
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Recipe Information
Ingredients
- 8 ounces Gruyère cheese
- 8 ounces Emmental cheese
- 1 cup Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 tablespoon Kirsch (cherry brandy)
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Fresh cracked black pepper
- 4 cups Bread cubes, for dipping
- 2 cups Assorted vegetables, for dipping (e.g., carrots, broccoli, cherry tomatoes)
Instructions
Grate the Gruyère and Emmental cheeses into a large mixing bowl. Toss the grated cheese with the cornstarch until evenly coated. Set aside.
Cut the bread into bite-sized cubes and prepare the vegetables for dipping. Arrange them on a serving platter.
Peel the garlic clove and cut it in half. Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut sides of the garlic to infuse aroma. Discard the garlic clove afterward.
Add the dry white wine and lemon juice to the saucepan. Heat over medium-low, stirring gently, until the mixture starts to simmer.
Gradually add the grated cheese to the pot, one handful at a time, stirring constantly with a wooden spoon in a figure-eight motion. Ensure each batch is melted before adding the next to avoid clumping.
Once all the cheese has melted, stir in the kirsch, ground nutmeg, and fresh cracked black pepper. Taste and adjust seasonings if necessary.
Lower the heat to keep the fondue warm while serving. Transfer the pot to a fondue stand with a lit burner underneath to maintain its temperature during serving.
Serve immediately with bread cubes, assorted vegetables, or other favorites like apples and pretzels for dipping.
Nutrition Facts
Calories |
4340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 7028 mg | 306% | |
| Total Carbohydrate | 538.0 g | 196% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 55.3 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 5327 mg | 410% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3038 mg | 65% | |
*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.
