Classic Cheese Fondue

local_grocery_store Ingredients

• 300g Gruyere cheese, grated
• 300g Emmental cheese, grated
• 1 cup White wine, dry
• 2 cloves Garlic, minced
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon juice, freshly squeezed
• 2 tablespoons Kirsch ((optional))
• 1/4 teaspoon Nutmeg, ground
• 1 loaf Crusty bread, cubed
• carrots, broccoli, cauliflower, etc. Assorted vegetables, cut into bite-sized pieces

restaurant_menu Method

1. 1.In a large bowl, combine the grated Gruyere and Emmental cheeses.
2. 2.In a fondue pot or heavy-bottomed saucepan, heat the white wine over medium heat until hot but not boiling.
3. 3.Add the minced garlic to the wine and cook for 1 minute.
4. 4.In a small bowl, mix the cornstarch with a little water to make a slurry. Add the slurry to the wine and garlic mixture, stirring constantly until thickened.
5. 5.Reduce the heat to low and gradually add the grated cheeses to the pot, stirring constantly until melted and smooth.
6. 6.Stir in the lemon juice, kirsch (if using), and nutmeg.
7. 7.Transfer the fondue pot to a fondue burner or keep it on low heat on the stovetop.
8. 8.Serve with crusty bread and assorted vegetables for dipping.
9. 9.Enjoy the cheesy goodness!

lightbulb_outline Tips

• chevron_rightFor a stronger flavor, you can add a splash of dry white wine or kirsch to the fondue while it's melting.
• chevron_rightIf the fondue becomes too thick, you can thin it out with a little more white wine.
• chevron_rightMake sure to keep the fondue warm while serving by using a fondue burner or keeping it on low heat on the stovetop.
• chevron_rightFeel free to get creative with your dippers! Try adding cooked sausage, roasted potatoes, or even fruit for a sweet twist.