Three Cheese Fondue with Champagne
Indulge in the ultimate comfort food experience with this Three Cheese Fondue with Champagne, a sophisticated twist on the classic melted cheese dish. Featuring a creamy blend of Gruyère, Emmental, and Parmesan cheeses, this recipe is elevated by the addition of dry champagne, adding a luxurious depth of flavor and a touch of effervescence. Infused with freshly grated nutmeg and a hint of lemon juice, this velvety fondue offers an aromatic and well-rounded flavor profile. Perfect for entertaining, it’s served alongside an array of dippers like crusty French bread and blanched vegetables for a versatile and crowd-pleasing dish. Quick and easy to prepare in just 30 minutes, this champagne cheese fondue will bring elegance and warmth to any gathering.
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Recipe Information
Ingredients
- 1.5 cups Gruyère cheese, shredded
- 1.5 cups Emmental cheese, shredded
- 0.5 cups Parmesan cheese, finely grated
- 1 cup Champagne (or any dry sparkling wine)
- 1 clove Garlic clove, halved
- 1 tablespoon Cornstarch
- 1 teaspoon Fresh lemon juice
- 0.25 teaspoons Nutmeg, freshly grated
- 0.25 teaspoons Ground black pepper
- 1 loaf French bread or baguette, cubed
- 2 cups Assorted vegetables (e.g., broccoli, carrots, and cauliflower), blanched
Instructions
Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic clove. Discard the garlic when finished.
Pour the champagne into the pot or saucepan and heat it over medium heat until small bubbles form, but do not allow it to boil.
In a medium bowl, toss the Gruyère, Emmental, and Parmesan cheeses with the cornstarch until evenly coated. This will help prevent clumping.
Gradually add the cheese mixture to the warm champagne in small handfuls, stirring constantly with a wooden spoon or silicone spatula. Wait for each addition to melt completely before adding the next. Continue until all the cheese is incorporated into a smooth, thick mixture.
Stir in the lemon juice, freshly grated nutmeg, and ground black pepper. Adjust seasoning to taste.
Reduce the heat to low and transfer the pot to a fondue burner or keep it on the stove at its lowest setting to maintain warmth.
Serve the fondue immediately with cubed French bread, blanched vegetables, or any dippers of your choice.
Nutrition Facts
Calories |
3291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 5522 mg | 240% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 27.6 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 4481 mg | 345% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2379 mg | 51% | |
*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.
