Cheese Fondue

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: about 4 cups

Recipe photo

Smooth, thick, rich cheese fondue is the ultimate party food. Gather your family and friends around the table, hand out forks, and dip crusty bread into hot cheese. Fondue is the perfect combination of elegance and comfort.

Follow our step-by-step photos for making this fondue at our blog, Flourish.

Cheese Fondue

star rating (2) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: about 4 cups
Published: 02/11/2010

Ingredients

  • 1 garlic clove, peeled
  • 1 3/4 cups dry white wine, such as Gewürtztraminer
  • 1 tablespoon lemon juice
  • 4 cups shredded Gruyère, Emmentaler, or Swiss cheese
  • 3 cups shredded sharp cheddar cheese
  • 3 tablespoons cornstarch or Signature Secrets
  • 3/4 teaspoon dry mustard, optional
  • 1/8 teaspoon grated nutmeg, optional
  • bread or vegetable sticks for dipping

Tips from our bakers

  • If you're using a mild Swiss cheese and want to "sharpen" the flavor, stir in 2 to 4 tablespoons Vermont Cheese Powder with the final handful of cheese.

Directions

see this recipe's blog »

1) Rub the inside of your fondue pot with the garlic clove, and discard the clove. This is more for good karma; you'll barely taste the garlic, if at all.

2) Bring the wine and lemon juice to a gentle simmer on the stove. If you're using a stovetop-safe fondue pot, do this right in the pot.

3) Toss the cheese and cornstarch or Signature Secrets till well combined; shaking everything in a plastic bag works well here.

4) A small handful at a time, stir the cheese into the simmering wine mixture. Make sure all of the cheese is melted before adding the next handful.

5) Once all the cheese has been added, stir in dry mustard and nutmeg, if desired.

6) Place the fondue pot over its heat source, and serve immediately. If you've made the fondue in a saucepan, transfer it to your fondue pot before serving.

7) Serve with chunks of bread, vegetable sticks, cherry tomatoes, or your favorite dippers.

Yield: about 4 cups fondue.

Reviews

1
  • star rating 02/12/2010
  • Deb from Yucaipa, CA
  • This is the classic Cheese Fondue recipe I grew up with. It is very good, but I prefer it with all Jarlsberg swiss. Possible the Vermont cheese powder would give it the bite I have missed.
  • 02/11/2010
  • Anna from Central Maine
  • Is there a substitute for the wine? I do not use alcohol, even in cooking. Thank you.
    Usually you can use apple juice or white grape juice for the wine. Experiment and see what works for you. Mary@KAF,/strong>
1
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