Cheese Fondue Recipe – French Special
Cheese fondue is a beloved French dish that brings people together around a warm pot of melted cheese. This recipe follows the traditional Savoyarde style, using a blend of Gruyère and Emmental cheeses, combined with dry white wine and a touch of kirsch (cherry brandy) for added depth. The mixture is thickened with cornstarch to create a smooth, creamy dip that’s perfect for dipping crusty French baguette cubes, fresh vegetables, or even fruits. Whether you’re hosting a cozy dinner or a festive gathering, this cheese fondue is sure to delight your guests.
- 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 Selection: For the best flavor, use high-quality Gruyère and Emmental cheeses. If unavailable, Comté or Beaufort can be good substitutes.
Wine Choice: Option for a dry white wine like Sauvignon Blanc or Pinot Blanc to complement the cheese’s richness.
Emulsification: To prevent the cheese from separating, mix the grated cheese with a small amount of cornstarch before adding it to the wine.
Flavor Enhancements: Rub the inside of the fondue pot with a halved garlic clove before starting to infuse subtle garlic notes into the fondue.
Serving Suggestions: Serve the fondue with a variety of dipping items such as cubed French baguette, steamed vegetables, and sliced fruits for a delightful tasting experience.
