Cheese Fondue Recipe – French Special
Cheese fondue is a classic Swiss dish that brings people together for a fun, interactive meal. It’s made by melting a combination of Gruyere and Emmental cheeses with white wine and a touch of lemon juice, then thickened with cornstarch to create a smooth, creamy dip. Served in a warm pot, it’s perfect for dipping crusty bread, vegetables, or even fruits, making it a deliciously rich and indulgent treat for any occasion.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Cheese Fondue Recipe Ingredients:
- 8 oz Gruyere cheese, grated
- 8 oz Emmental cheese, grated
- 1 clove garlic, halved
- 1 cup dry white wine (like Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons kirsch (cherry brandy), optional
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- Cubed French baguette or other bread (for dipping)
Prepare the Pot:
Rub the inside of a fondue pot with the cut sides of the garlic clove to infuse the pot with flavor.
Heat the Wine:
Pour the white wine and lemon juice into the pot.
Heat over medium heat until warm, but do not let it boil.
Add the Cheese:
Gradually add the grated Gruyere and Emmental cheeses to the pot, stirring constantly in a figure-eight motion until the cheese has fully melted and the mixture is smooth.
Thicken the Fondue:
In a small bowl, mix the cornstarch with the kirsch (or water if not using kirsch) to create a smooth paste.
Stir this paste into the melted cheese mixture, and continue to stir until the fondue thickens.
Season:
Add freshly ground black pepper and a pinch of nutmeg to taste. Stir well to combine.
Serve:
Transfer the fondue pot to a tabletop stand or fondue burner to keep the cheese warm. Serve with cubed bread, vegetables, or fruits for dipping.
Recipe Notes:
Cheese : Gruyere and Emmental are best, but you can mix in other cheeses if you like.
Wine : Use dry white wine, like Sauvignon Blanc, for the best flavor.
Cornstarch : It helps thicken the fondue and keeps it smooth.
Keep Warm : Use a fondue pot to keep it warm while you eat.
Stir Well : Stir constantly to keep the cheese smooth and creamy.
