Cheese Fondue

Name: Cheese Fondue
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: EU
Ingredients: 200 grams of gruyère cheese (must be grated.); 200 grams of emmental cheese (must be grated); 1 garlic clove (halved); 200 millilitres of white wine (dry white wine); 1 rounded tablespoon of lemon juice; 1.5 rounded tablespoons of corn starch; 1 pinch of nugmeg; 1 baguette (cubed pieces)

Details

Cheese fondue is a beloved Swiss dish and one of Switzerland's most iconic national dishes. It consists of melted cheese kept warm in a communal pot, served with chunks of bread and vegetables for dipping. Rich, creamy, and deeply satisfying, it is best enjoyed slowly around the table with good company.

Prepares in 10 mins

Cooks in 15 mins

Serves 4 (resize)

European cuisine

Vegetarian

Not Vegan

Nut Free

Not Dairy Free

Recipe by Victor

Ingredients

200 grams of Gruyère Cheese (Must be grated.)

200 grams of Emmental Cheese (Must be grated)

1 Garlic Clove (halved)

200 millilitres of White Wine (dry white wine)

1 rounded tablespoon of Lemon Juice

1.5 rounded tablespoons of Corn Starch

1 pinch of Nugmeg

1 Baguette (Cubed pieces)

Method

1

Prep: Grate 200 grams Gruyère cheese, grated and 200 grams Emmental cheese, grated and set aside. Cube the 1 baguette, cubed and arrange on a plate. Rub the inside of your fondue pot or saucepan thoroughly with the cut side of 1 garlic clove, halved, then discard the garlic.

2

Heat the wine: Pour 200 milliliters dry white wine and 1 tablespoons lemon juice into the pot over medium heat. Warm until it just begins to simmer.

3

Melt the cheese: Toss the grated cheeses with 1.5 tablespoons cornstarch in a bowl. Gradually add the cheese mixture into the wine a handful at a time, stirring in a figure-eight motion after each addition until fully melted and smooth.

4

Season: Stir in 1 pinch nutmeg and season with salt and pepper to taste.

5

Serve: Transfer to a fondue pot over a low flame to keep warm. Serve immediately with the bread cubes for dipping.

Notes

Do not let the fondue boil once the cheese is in — it will cause it to separate and go grainy. If it gets too thick, stir in a splash of warm wine to loosen it. You can also dip vegetables like broccoli, baby potatoes, or bell pepper strips alongside the bread.