Classic Cheese Fondue
A rich and creamy cheese fondue ideal for sharing, featuring a smooth blend of sharp cheddar and Swiss cheeses seasoned with wine and hints of garlic and kirsch.
Equipment
- 1 fondue pot or heavy saucepan
- 1 wooden spoon or whisk
- 1 mixing bowl
Ingredients
- 1 clove garlic halved
- 1 cup dry white wine such as Sauvignon Blanc
- 1 tablespoon lemon juice
- 8 oz sharp cheddar cheese shredded
- 8 oz Swiss cheese Gruyère or Emmental, shredded
- 2 teaspoons cornstarch
- 1 tablespoon kirsch cherry brandy, optional
- Freshly ground black pepper to taste
- Freshly grated nutmeg optional
- Cubed crusty bread for dipping
- Steamed broccoli or cauliflower for dipping
- Cherry tomatoes for dipping
- Apple or pear slices for dipping
Instructions
- Rub the inside of a fondue pot or saucepan with the cut sides of the garlic clove to infuse flavor.
- Pour the dry white wine and lemon juice into the pot and heat over medium heat until just simmering; avoid boiling.
- Toss shredded cheddar and Swiss cheeses with cornstarch in a bowl to coat evenly.
- Gradually add the cheese mixture to the warm wine, stirring constantly with a wooden spoon or whisk in a figure-eight motion until smooth and melted.
- Stir in kirsch if using, season with freshly ground black pepper and a pinch of nutmeg, then keep warm over low heat.
- Serve fondue warm with cubed crusty bread, steamed vegetables, cherry tomatoes, and fruit slices for dipping.
Notes
- Use freshly grated cheeses for the smoothest melting texture.
- Add extra warm wine if fondue thickens too much.
- Fondue pots keep cheese warm for extended serving.