A classic cheese fondue using both Swiss and Gruyere cheese with bread and fruit dippers.
Another vintage recipe for you today! And one that I'm seeing enjoy a revival among a younger generation of cooks. I quite honestly had not thought about fondue since sometime in the early '80s until recently.
You know, a fondue pot was a must-have on the wedding gift registry back then. Oh yeah, every newly married couple from the mid-'70s until the early 80's owned a fondue set.
It was a really fun thing to bring out for parties. Everyone had their own little fork and served themselves from the pot.
These days, however, I've been seeing mostly dessert fondues in the blogosphere. Primarily chocolate. With wonderful dippers like marshmallows, fruits, and little bite-sized pieces of pound cake.
How delicious! And so much fun for kids. They really love the chocolate.
But today, I wanted to revisit the classic cheese fondue that we all loved so much back in the day. I almost always think of this as a winter recipe. One to be enjoyed on a lazy Sunday afternoon in front of a nice fire. Maybe with a glass or two of wine.
That's just the way we had it a few weeks ago. And it was still just as good as I remembered it from way back when.
How to Make Classic Cheese Fondue
Begin by grating the cheeses. In a medium bowl, toss the grated cheese with the cornstarch. Set aside.
Rub the ceramic inside of the fondue pot with the garlic clove. Set that aside as well.
In a medium to large saucepan over medium heat, bring the wine and lemon juice just to a simmer. Gradually stir in the cheese adding a small amount at a time and stirring until it's melted before adding more. When all the cheese has melted, stir in the mustard, salt, and nutmeg.
Pour the mixture into the prepared fondue pot and set it over a low flame. Serve with bite-size pieces of your preferred dippers.
Suggestions for dippers - cubed sturdy breads (French, sourdough, and pumpernickel are especially good - or try a loaf with fruit such as an orange-cranberry bread), apples, and lightly blanched vegetables (broccoli, cauliflower, carrots, asparagus, sweet peppers, Brussels sprouts, zucchini). Some other ideas for dippers - cubed cured meats such as sausage or salami, steamed baby potatoes, and cherry tomatoes.
Note: When blanching vegetables take care not to cook them beyond the crunchy stage.
More Cheese Recipes on Never Enough Thyme:
- Beer and Three Cheese Dip
- Spicy Cheese Crackers
- Warm Ham and Cheese Spread
- Chicken and Cheese Stuffed Roasted Chiles
- Fried Catfish with Cheese Grits
fondue recipes from Other Bloggers:
- Little Dipper Pizza Fondue from A Year of Slow Cooking
- Aged Cheese and Guinness Fondue from Steamy Kitchen
- Chocolate Fondue from Real Mom Kitchen
- Easy Chocolate Fondue from Chelsea's Messy Apron
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Classic Cheese Fondue with Swiss and Gruyere
- ½ pound Swiss cheese
- ½ pound Gruyere cheese
- 2 tblsp. cornstarch
- 1 peeled garlic clove
- 1 cup dry white wine
- 1 tblsp. lemon juice
- ½ tsp. dry mustard
- ½ tsp. salt
- Pinch of nutmeg
- Assortment of bread cubes vegetables, and fruit for dipping
- Grate the cheeses. In a medium bowl, toss the cheese with the cornstarch. Set aside.
- Rub the inside of the fondue pot with the garlic clove. Set that aside as well.
- In a medium to large saucepan over medium heat, bring the wine and lemon juice just to a simmer. Gradually stir in the cheese adding a small amount at a time and stirring until melted before adding more. Stir in the mustard, salt, and nutmeg.
- Pour the mixture into the prepared fondue pot and set over a low flame. Serve with bite-size pieces of your preferred dippers.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.