Cheese Fondue
A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6 servings
Ingredients
For the fondue:
- ⅓ pound firm alpine-style cheese such as gruyere
- ⅓ pound fontina
- ⅓ pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine such as Sauvignon Blanc
- 1 clove garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- ⅛ teaspoon nutmeg
Assorted fondue dippers:
- Boiled baby new potatoes in their skins quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples such as Granny Smith
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Instructions
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
- Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
- Once smooth, stir in the brandy, mustard, and nutmeg.
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot.
- Serve with fondue forks or wooden skewers. Dip and enjoy!
Notes
- Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.
Nutrition
Serving: 1of 6, not including dippersCalories: 343kcalCarbohydrates: 5gProtein: 20gFat: 23gSaturated Fat: 14gCholesterol: 86mgSugar: 2g
