Description
Swiss mountain charm meets culinary magic in this Cheese Fondue, blending aged Gruyère and Emmental for a creamy Alpine delight. Melted to perfection with white wine and kirsch, you’ll savor each rich, velvety dip of crusty bread and seasonal vegetables.
Ingredients
Scale
Primary Cheese Ingredients:
- 2 cups shredded Gruyere cheese
- 1 cup shredded Emmental or Swiss cheese
Liquid and Binding Ingredients:
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon (1 tbsp) cornstarch
- 1 tablespoon (1 tbsp) lemon juice
- 1 garlic clove, halved
Seasoning and Serving Ingredients:
- 1 pinch ground nutmeg (optional)
- Salt and pepper, to taste
- Cubed crusty bread (baguette, sourdough, or ciabatta)
- Steamed or raw vegetables (broccoli, cauliflower, carrots, cherry tomatoes)
- Cooked sausage or ham slices
- Fresh fruit (apple or pear slices)
Instructions
- Combine the grated Gruyere and Emmental cheeses with cornstarch in a mixing bowl, ensuring each cheese strand is lightly coated to prevent lumping and promote smooth melting.
- Rub the inside of a heavy-bottomed saucepan with a peeled garlic clove, releasing its aromatic essence and creating a subtle flavor foundation for the fondue.
- Pour white wine into the garlic-infused pan, gently heating until it becomes slightly shimmery and produces delicate steam without reaching a full boil.
- Gradually introduce the cornstarch-dusted cheese mixture into the warm wine, stirring continuously with a wooden spoon to create a silky, uniform texture.
- Maintain low to medium heat, stirring consistently to prevent cheese from scorching, allowing the mixture to transform into a creamy, glossy consistency.
- Season the melting fondue with freshly ground nutmeg and ground black pepper, stirring to distribute the spices evenly throughout the molten cheese.
- Transfer the finished fondue to a warm serving vessel or fondue pot, keeping it gently heated to maintain its luxurious, dippable consistency.
- Serve immediately alongside cubed bread, boiled potatoes, or crisp vegetable pieces for dipping into the rich, velvety cheese mixture.
Notes
- Prevent cheese clumping by coating shredded cheese in cornstarch, which creates a light protective layer and helps smooth melting.
- Opt for room temperature cheese to ensure even, creamy melting without developing grainy texture during preparation.
- Use a heavy-bottomed pot or traditional fondue pot to distribute heat evenly and maintain consistent temperature while cooking.
- Select high-quality Swiss cheeses like Gruyere and Emmental for authentic flavor, avoiding pre-shredded varieties that contain anti-caking agents which can impact melting quality.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Blending
- Cuisine: Swiss
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg