Classic Cheese Fondue
User Reviews
5
Classic Cheese Fondue
Description
This recipe starts with grating Swiss and Gruyere cheeses, which are tossed with cornstarch to help prevent separation when melted. A fondue pot is rubbed with garlic to add subtle flavor. White wine and lemon juice provide acidity and a smooth texture as the base liquid, heated to a simmer before gradually adding cheese to melt evenly. Mustard powder, salt, and a pinch of nutmeg round out the seasoning.
The finished fondue is transferred to a fondue pot kept warm over low heat. It is served with bite-size pieces of sturdy bread such as French, sourdough, or pumpernickel, which hold up well when dipped. Additionally, lightly blanched vegetables like broccoli, cauliflower, or carrots and cubed fruits such as apples complement the cheese, providing contrast in texture and flavor.
Velvety and aromatic, this fondue is ideal for sharing and elevates snacking or casual gatherings. Slightly crisp bread edges and tender vegetables balance the luscious cheese sauce.
Ingredients
- ½ pound swiss cheese
- ½ pound gruyere cheese
- 2 tablespoons cornstarch
- 1 garlic peeled, clove
- 1 cup white wine dry
- 1 tablespoon lemon juice
- ½ teaspoon mustard powder dry
- ½ teaspoon salt
- Pinch nutmeg
- bread cubes vegetables, and fruit for dipping, assortment
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
- The combination of Swiss and Gruyere cheeses creates a balanced flavor; substitutions like Emmental or Comte may be used.
- Use sturdy breads such as sourdough or pumpernickel to prevent sogginess while dipping.
- Lightly blanch vegetables just to the crunchy stage for ideal texture with the melted cheese.
- Fruits like cubed apples add a fresh and slightly sweet contrast to the rich fondue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 345kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 76mg | 25% |
| Sodium | 396mg | 17% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 686mg | 69% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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