Easy Cheese Fondue Recipe
User Reviews
5
Easy Cheese Fondue Recipe
Description
This cheese fondue starts by coating shredded gruyere and swiss cheeses in cornstarch, dry mustard powder, garlic powder, and white pepper, helping to thicken and season the melt. A pot of white wine is brought to a strong simmer to introduce acidity that prevents stringiness and aids smooth melting. The cheeses are then added gradually, stirred in a zigzag pattern to avoid overworking the proteins.
The resulting fondue is creamy and rich, with the wine's acidity balancing the cheese's richness. It is best served warm with dippers like lightly steamed vegetables or bread cubes.
Shredding cheeses ahead allows them to dry slightly for better coating with dry ingredients. Adding lemon juice can improve texture if stringiness occurs. Leftovers keep refrigerated for up to three days and reheat gently in a fondue pot, possibly adding a little wine to maintain consistency. Microwave reheating and freezing are not recommended due to texture changes.
Ingredients
- ½ pound gruyere cheese shredded
- ½ pound swiss cheese shredded
- 1 tablespoon cornstarch
- 1 teaspoon mustard powder dry
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 cup white wine such as Sauvignon Blanc, dry
Instructions
- Place the grated cheeses in a large bowl. Toss them with the cornstarch, dry mustard, garlic powder, and white pepper.
- Pour the wine into the fondue pot. Turn the temperature to medium-high and bring the wine to a strong simmer (bubbling, but not boiling strongly). This should take 1-2 minutes.
- Stirring constantly with a wooden skewer in a zigzag (not circular) motion, add the cheeses, a handful at a time, waiting for each handful to melt completely before adding another.
- Reduce the temperature to medium-low and serve the fondue with your choice of dippers. My favorite dippers are lightly steamed vegetables.
Notes
- Shred cheeses about 30 minutes before use to let them dry slightly, improving coating with cornstarch and seasonings.
- Avoid circular stirring; use zigzag motions to prevent the fondue from becoming stringy.
- Lemon juice can help fix or prevent stringiness when added with the wine or during reheating.
- An electric fondue pot is ideal for controlling temperature during melting and keeping warm.
- Store leftovers covered in the fridge up to 3 days; reheat gently with added wine if needed, but avoid microwave reheating or freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 502kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Sodium | 350mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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