Classic Cheese Fondue
A classic cheese fondue made with Swiss and Gruyere melted in white wine, with bread, apples, and vegetables for dipping.
Servings 6 servings
Ingredients
- ½ pound Swiss cheese
- ½ pound Gruyere cheese
- 2 tablespoons cornstarch
- 1 garlic clove peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- ½ teaspoon dry mustard
- ½ teaspoon salt
- Pinch of nutmeg
- Assortment of bread cubes, vegetables, and fruit for dipping
Instructions
- Grate the cheeses. In a medium bowl, toss the cheese with the cornstarch. Set aside.½ pound Swiss cheese, ½ pound Gruyere cheese, 2 tablespoons cornstarch
- Rub the inside of the fondue pot with the garlic clove. Set that aside as well.1 garlic clove
- 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.1 cup dry white wine, 1 tablespoon lemon juice, ½ teaspoon dry mustard, ½ teaspoon salt, Pinch of nutmeg
- Pour the mixture into the prepared fondue pot and set over a low flame. Serve with bite-sized pieces of your preferred dippers.Assortment of bread cubes, vegetables, and fruit for dipping
Notes
- Grate the cheeses yourself from blocks. Pre-shredded bagged cheese is coated with anti-caking agents that can make the fondue grainy.
- When prepping the fondue on the stovetop, keep the heat no higher than medium and never let the mixture boil. Add the cheese in small handfuls, letting each addition melt before adding more, so it stays smooth and doesn't separate.
- The wine and lemon juice are necessary to keep the cheese emulsified, so don't leave them out. If the fondue gets too thick, thin it with a splash of warm wine.
- 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, sturdy breads make great dippers for your fondue. French, sourdough, and pumpernickel are especially good; try a loaf with fruit, such as 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.
Nutrition
Calories: 345kcal | Carbohydrates: 6g | Protein: 22g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 396mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 686mg | Iron: 1mg
