Classic Cheese Fondue

local_grocery_store Ingredients

• 8 oz Gruyère cheese, grated
• 8 oz Emmental cheese, grated
• 1 tbsp Cornstarch
• 1 clove Garlic, minced
• 1 cup Dry white wine
• 1 tbsp Lemon juice
• 2 tbsp Kirsch (cherry brandy) (optional)
• to taste Freshly ground black pepper
• 1 French baguette, cut into bite-sized pieces
• as desired Assorted vegetables (such as broccoli, cauliflower, and cherry tomatoes), cut into bite-sized pieces

restaurant_menu Method

1. 1.In a bowl, combine the grated Gruyère cheese and Emmental cheese with cornstarch. Toss until the cheese is coated.
2. 2.Rub the inside of a fondue pot or a heavy-bottomed saucepan with the minced garlic.
3. 3.Pour the white wine and lemon juice into the pot and heat over medium-low heat until it simmers.
4. 4.Gradually add the cheese mixture to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
5. 5.If using, stir in the kirsch and season with freshly ground black pepper to taste.
6. 6.Transfer the pot to a fondue burner or keep it on low heat to keep the fondue warm.
7. 7.Serve with bite-sized pieces of French baguette and assorted vegetables for dipping.
8. 8.Enjoy the gooey, cheesy goodness!

lightbulb_outline Tips

• chevron_rightFor an extra kick, add a pinch of nutmeg or cayenne pepper to the cheese mixture.
• chevron_rightIf the fondue becomes too thick, you can thin it out with a splash of white wine or chicken broth.
• chevron_rightTo prevent the cheese from sticking to the pot, make sure to keep stirring constantly while melting.
• chevron_rightGet creative with your dippers! Try adding cooked meatballs, roasted potatoes, or even apple slices to the mix.
• chevron_rightIf you don't have a fondue pot, you can use a slow cooker set on low heat to keep the fondue warm.