Two Cheese Fondue
Dive into the creamy, velvety indulgence of Two Cheese Fondue, a rich and flavorful dish that combines the nutty depth of Gruyère with the sharp tang of cheddar for the ultimate cheese-lover’s delight. Perfect for cozy gatherings or a fun date night at home, this fondue features a base of dry white wine, balanced with a hint of lemon juice and a dash of ground nutmeg for subtle warmth. Prepared in just 25 minutes, it’s as effortless as it is decadent. Serve this bubbling pot of melted perfection with crusty French baguette cubes and a vibrant array of vegetables like broccoli, carrots, or bell peppers for a dipping experience that’s as versatile as it is satisfying. Whether you’re hosting a party or treating yourself, this easy Two Cheese Fondue will elevate your dining experience, one gooey bite at a time.
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Recipe Information
Ingredients
- 200 grams Gruyère cheese
- 200 grams Sharp cheddar cheese
- 1 cup Dry white wine
- 1 clove Garlic (clove)
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Black pepper
- 1 loaf French baguette (cut into cubes)
- 2 cups Assorted vegetables (such as broccoli, carrots, or bell peppers)
Instructions
Grate the Gruyère and sharp cheddar cheeses and set them aside in a mixing bowl.
In a separate small bowl, mix the cornstarch with a few tablespoons of the measured wine to create a smooth slurry.
Cut a garlic clove in half and rub the inside of a fondue pot (or heavy-bottomed saucepan) with the cut sides of the garlic. Discard the garlic after rubbing.
Pour the remaining dry white wine into the pot and place it over medium heat. Heat the wine until it is warm but not boiling.
Whisk in the cornstarch mixture and continue stirring until the wine begins to thicken slightly.
Gradually add the grated cheeses to the pot by the handful, stirring constantly in a figure-eight motion to ensure the cheese melts evenly.
Once all the cheese is incorporated and smooth, add the lemon juice, ground nutmeg, and black pepper. Stir to combine.
Reduce the heat to low to keep the fondue warm. Do not allow it to boil, as this may cause the cheese to separate.
Serve the fondue immediately with cubes of French baguette and assorted vegetables for dipping. Use skewers or fondue forks for easy dipping.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 29.7 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3713 mg | 286% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2092 mg | 45% | |
*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.
