Description
This classic cheese fondue recipe delivers a perfectly creamy and smooth blend of Gruyere and Emmental cheeses, enhanced with dry white wine, lemon juice, and kirsch cherry brandy. Follow these simple steps and tips to create a delicious, melting pot of flavor perfect for dipping fresh bread cubes and enjoying a cozy, interactive meal with family and friends.
Ingredients
Scale
Cheese Fondue Ingredients
- 8 oz Gruyere cheese, shredded
- 8 oz Emmental cheese, shredded
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons kirsch (cherry brandy)
- Freshly ground black pepper to taste
- Fresh bread cubes for dipping
Instructions
- Prepare the Fondue Pot: Rub the inside of a fondue pot thoroughly with the cut sides of the garlic halves to infuse a subtle garlic flavor into the fondue base.
- Mix Cornstarch and Kirsch: In a small bowl, combine the cornstarch with the kirsch cherry brandy, stirring until smooth. Set this mixture aside; it will help thicken the fondue and add flavor.
- Heat Wine and Lemon Juice: Pour the dry white wine and lemon juice into the fondue pot and heat it over medium heat until it is warm but not boiling, preparing the liquid base for the cheese.
- Add Cheese Gradually: Slowly add the shredded Gruyere and Emmental cheeses to the warm wine mixture in batches, stirring constantly to ensure the cheese melts evenly and no clumps form, creating a smooth texture.
- Thicken the Fondue: Stir in the cornstarch and kirsch mixture into the melted cheese and continue stirring until the fondue thickens to a creamy consistency.
- Season: Add freshly ground black pepper to taste, enhancing the flavor of the fondue without overpowering the cheese.
- Serve Immediately: Keep the fondue warm on a fondue burner or low heat and serve with fresh bread cubes for dipping, inviting everyone to enjoy the deliciously creamy cheese blend.
Notes
- Use good-quality Gruyere and Emmental cheese for authentic flavor and optimal melting.
- Gradually adding cheese and constant stirring are key to preventing clumping and achieving a smooth fondue.
- Lemon juice helps to keep the cheese from becoming stringy or oily.
- Kirsch not only adds flavor but also helps in blending the fondue smoothly; if unavailable, you may omit or substitute with another clear fruit brandy.
- Keep the fondue at a low temperature to prevent the cheese from separating or burning.
- Serve with crusty bread cubes, but also consider vegetables, apples, or cooked potatoes for dipping.
- If the fondue becomes too thick, add a little warmed wine to loosen it.
