This Classic Cheese Fondue using both Swiss and Gruyere cheese with bread and fruit dippers is a wonderful treat on a cold winter evening.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Ingredients
½poundSwiss cheese
½poundGruyere cheese
2tablespoonscornstarch
1garlic clovepeeled
1cupdry white wine
1tablespoonlemon juice
½teaspoondry mustard
½teaspoonsalt
Pinchof nutmeg
Assortment of bread cubesvegetables, and fruit for dipping
Instructions
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.
Notes
I use a mixture of both Swiss and Gruyere in my fondue. You can also substitute Emmental cheese, Jarlsberg, or a French Comte cheese.
Cubed, study breads make great dippers for your fondue. French, sourdough, and pumpernickel are especially good, or try a loaf with fruit such as an orange-cranberry bread.
Cubed apples, and lightly blanched vegetables (broccoli, cauliflower, carrots, asparagus, sweet peppers, Brussels sprouts, zucchini) are all great dipped in melty cheese. When blanching vegetables take care not to cook them beyond the crunchy stage.