Cheese Fondue Recipe
Fondue originated in the Alpine regions of Switzerland in the 18th century. It was a way for villagers to make use of stale bread and hardened cheese during the long winter months.
Equipment
- Fondue pot (or a heavy-bottomed saucepan)
- Wooden spoon
- Cheese grater
- Heat source (stovetop or fondue burner)
Ingredients
- 1 garlic clove, halved
- 1 cup (240 ml) dry white wine
- 1 tablespoon lemon juice
- 2 cups (200 g) grated Gruyère cheese
- 2 cups (200 g) grated Emmental cheese
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy) – optional
- Freshly ground black pepper, to taste
- A pinch of nutmeg
- Dipping options: cubed crusty bread, boiled potatoes, blanched vegetables (broccoli, carrots), apple slices
Instructions
- Prepare the Pot: Rub the inside of the fondue pot or saucepan with the cut sides of the garlic cloves. This adds subtle flavor to the cheese mixture.
- Heat the Wine and Lemon Juice: Place the fondue pot on medium heat and pour in the wine and lemon juice. Heat the mixture until it starts to simmer, but avoid boiling.
- Add the Cheese: Gradually add the grated Gruyère and Emmental cheeses to the pot, stirring constantly in a figure-eight motion with a wooden spoon. Stirring slowly ensures the cheese melts evenly and prevents clumping.
- Thicken with Cornstarch: In a small bowl, mix the cornstarch with the kirsch until smooth. Add this mixture to the cheese, and continue stirring until the fondue thickens to a creamy consistency. If you prefer not to use kirsch, you can mix the cornstarch with a tablespoon of water instead.
- Season the Fondue: Add freshly ground black pepper and a pinch of nutmeg to the melted cheese. Taste and adjust the seasoning as needed.
- Serve: Once the cheese fondue is fully melted and smooth, transfer the pot to your heat source (a fondue burner or small stove) to keep it warm. Arrange the dipping items (bread, potatoes, vegetables, and fruit) around the fondue pot. Use fondue forks or skewers to dip the items into the melted cheese, and enjoy!