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Classic Cheese Fondue



  • Serves 4
  • Cooks in 25 mins (15m prep + 10m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Cheese fondue

local_grocery_store Ingredients

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.