Melting Pot Swiss Cheddar Fondue
Transform your next gathering into an unforgettable culinary experience with this luxurious Melting Pot Swiss Cheddar Fondue. This rich and creamy cheese fondue combines the nutty flavor of Swiss cheese with the sharp tang of cheddar, perfectly melted into a velvety blend thanks to dry white wine and a hint of Dijon mustard. Infused with garlic and a touch of Worcestershire sauce, this fondue is elevated with subtle notes of fresh lemon juice and a pinch of nutmeg for an irresistible depth of flavor. Ideal for dipping an array of bread cubes, crisp vegetables, or fresh apples, this crowd-pleasing recipe is ready in just 25 minutes, making it a perfect appetizer or centerpiece for cozy nights or festive occasions. Whether you're hosting a party or enjoying a romantic dinner, this cheese fondue recipe promises to impress every guest at the table!
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Recipe Information
Ingredients
- 1 cup (shredded) Swiss cheese
- 1 cup (shredded) Sharp cheddar cheese
- 2 tablespoons All-purpose flour
- 1 cup Dry white wine
- 1 clove (half sliced, half minced) Garlic
- 1 teaspoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon (freshly grated, optional) Nutmeg
- 4 cups (assorted - such as baguette, vegetables, or apples) Bread cubes or dippables
Instructions
In a medium bowl, toss the shredded Swiss and cheddar cheeses with all-purpose flour until well-coated. Set aside.
Rub the inside of a fondue pot or medium saucepan with the sliced garlic to lightly coat with its essence. Discard the garlic slices afterward.
In the fondue pot or saucepan, heat the dry white wine over medium-low heat until it is warm, but not boiling.
Add the minced garlic to the warm wine along with the fresh lemon juice, stirring gently.
Gradually add the flour-coated cheese mixture a handful at a time, stirring constantly in a figure-eight motion until melted and fully incorporated before adding more.
Once the cheese mixture is smooth and creamy, stir in the Dijon mustard, Worcestershire sauce, ground black pepper, and grated nutmeg (if using). Mix thoroughly to combine.
Reduce the heat to low and keep the fondue warm while you prepare your dippables.
Serve the hot cheese fondue immediately with an assortment of bread cubes, steamed vegetables (such as broccoli, cauliflower, or carrots), crisp apples, or any preferred dippables.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2016 mg | 155% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 497 mg | 11% | |
*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.
