Cheese Fondue Recipe

Introduction

Cheese fondue is a warm, inviting dish perfect for sharing with friends and family. This recipe combines Gruyère, fontina, and gouda cheeses melted into a silky, flavorful dip. Serve it with a variety of breads and vegetables for a fun and interactive meal.

Ingredients

• 1/3 pound Gruyère cheese
• 1/3 pound fontina cheese
• 1/3 pound gouda cheese
• 2 tablespoons cornstarch
• 1 cup dry white wine
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg
• Cubed French, sourdough, or pumpernickel bread
• Boiled baby new potatoes
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus spears
• Button mushrooms
• Cherry tomatoes
• Sliced firm apples
• Cooked sliced hot sausage

Instructions

1. Step 1: Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2. Step 2: In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
3. Step 3: Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
4. Step 4: Once smooth, stir in the brandy, mustard, and nutmeg.
5. Step 5: Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot.
6. Step 6: Serve with fondue forks or wooden skewers. Dip and enjoy!

Tips & Variations

• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
• To make it vegetarian, skip the brandy or use a non-alcoholic substitute.
• Swap out the cheeses for other melting varieties like Comté or Emmental if preferred.
• Try adding a pinch of cayenne pepper for a spicy twist.
• Serve with a variety of dippers to keep things interesting, from breads to fresh veggies and meats.

Storage

Store leftover fondue in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stove, stirring frequently until smooth. If the fondue thickens too much, stir in a splash of wine or milk to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the fondue ahead of time?

Yes, you can mix the grated cheeses with cornstarch and store them in the fridge. Prepare the fondue by melting everything together just before serving for the best texture and flavor.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour or arrowroot powder to help thicken the fondue and keep it smooth.

Cheese Fondue Recipe

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4.4 from 142 reviews

A classic Cheese Fondue recipe featuring a rich blend of Gruyère, Fontina, and Gouda cheeses melted with white wine and flavored with garlic, lemon, brandy, and mustard. Perfect for dipping with an assortment of bread, vegetables, fruits, and meats, this warm and inviting dish is ideal for entertaining or cozy gatherings.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Swiss

Ingredients

Scale 1x2x3x

Cheese Mixture

• 1/3 pound Gruyère cheese, grated
• 1/3 pound Fontina cheese, grated
• 1/3 pound Gouda cheese, grated
• 2 tablespoons cornstarch

Fondue Base

• 1 cup dry white wine
• 1 clove garlic
• 1 tablespoon fresh lemon juice

Flavorings

• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg

Dippers

• Cubed French bread, sourdough, or pumpernickel bread
• Boiled baby new potatoes
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus spears
• Button mushrooms
• Cherry tomatoes
• Sliced firm apples
• Cooked sliced hot sausage

Instructions

1. Prepare the Cheese: Grate all of the Gruyère, Fontina, and Gouda cheeses. In a medium bowl, thoroughly toss the grated cheeses with the cornstarch to evenly coat all pieces, which helps thicken the fondue and prevent separation.
2. Heat the Fondue Base: In a stove-safe fondue pot or a large heavy saucepan, add the dry white wine, whole garlic clove, and fresh lemon juice. Over medium-low heat, bring the mixture to a gentle simmer to infuse flavors.
3. Melt the Cheese: Gradually add the coated cheeses to the simmering wine mixture, adding a small amount at a time. Stir continuously after each addition to ensure the cheese melts smoothly and emulsifies into a creamy texture without clumping.
4. Add Flavorings: Once the cheese mixture is smooth, stir in the brandy, Dijon mustard, and ground nutmeg. Mix well to blend all flavors harmoniously.
5. Arrange Dippers: Prepare an assortment of bite-sized dipping foods like cubed bread, boiled potatoes, lightly steamed vegetables, mushrooms, cherry tomatoes, sliced apples, and cooked sausage on a serving platter.
6. Serve and Enjoy: Transfer the cheese fondue to a fondue pot if not already prepared in one to keep it warm. Provide fondue forks or wooden skewers, and serve immediately for dipping your chosen accompaniments into the warm, velvety cheese mixture.

Notes

• Use medium heat to avoid overheating the cheese which may cause it to separate.
• Choose dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
• The cornstarch is essential to help thicken the fondue and maintain a smooth texture.
• Maintain gentle simmering rather than boiling to prevent curdling.
• Customize dipping ingredients to suit your personal preferences or dietary needs.

Keywords: cheese fondue, Gruyère, Fontina, Gouda, dipping sauces, Swiss recipe, party appetizer, melted cheese, wine fondue