Cheese Fondue Recipe
Originating in Switzerland in the 18th century, cheese fondue was traditionally a way to use up hardened cheese and stale bread during the winter months. Villagers would melt cheese with wine, creating a warm, hearty dish to share.
Equipment
- Fondue pot (or a heavy-bottomed saucepan)
- Wooden spoon
- Cheese grater
- Small bowl
- Stove or portable burne
Ingredients
- 200g (7oz) Gruyère cheese (grated)
- 200g (7oz) Emmental cheese (grated)
- 1 cup (250ml) dry white wine
- 1 clove of garlic (halved)
- 1 tablespoon cornstarch
- 2 tablespoons kirsch (cherry brandy; optional)
- Pinch of nutmeg
- Freshly ground black pepper
- Crusty bread (cubed) or other dipping items such as boiled potatoes, steamed vegetables, or apple slices
Instructions
- Prepare the CheeseGrate the Gruyère and Emmental cheeses and toss them together with the cornstarch in a small bowl. The cornstarch will help thicken the fondue and prevent it from separating.
- Flavor the PotRub the inside of your fondue pot or saucepan with the cut sides of the garlic halves. This step infuses the dish with a subtle garlic aroma.
- Heat the WinePlace the pot over medium heat and pour in the wine. Heat gently until it’s warm but not boiling.
- Melt the CheeseGradually add the cheese mixture to the pot, stirring constantly with a wooden spoon in a figure-eight motion. This technique ensures smooth melting and prevents the cheese from clumping.
- Add the Final TouchesOnce the cheese is fully melted and creamy, stir in the kirsch (if using), a pinch of nutmeg, and a dash of black pepper. Taste and adjust the seasoning as needed.
- Serve and EnjoyTransfer the pot to a fondue burner or keep it warm on low heat. Arrange your dippers around the pot and provide fondue forks for dipping. Stir occasionally to maintain the smooth texture.