Description
This classic cheese fondue recipe combines Gruyère and Emmental cheeses melted with white wine, lemon juice, and a touch of garlic for a rich, creamy dip perfect for gatherings. Serve with crusty French bread cubes to elevate your social occasions with a warm, interactive dining experience.
Ingredients
Scale
Cheese Fondue
- 200g Gruyère cheese, grated
- 200g Emmental cheese, grated
- 300ml dry white wine
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- Freshly ground black pepper, to taste
For Serving
- French bread, cut into cubes
Instructions
- Prepare the Fondue Pot: Rub the inside of a fondue pot thoroughly with the cut side of a garlic clove to impart a mild garlic flavor throughout the cheese mixture.
- Heat the Wine and Lemon Juice: In a separate pot, gently heat the dry white wine and lemon juice over medium heat until it reaches a simmer but not boiling; this acidity helps prevent cheese from becoming stringy.
- Melt the Cheeses: Gradually add the grated Gruyère and Emmental cheeses into the simmering wine, stirring constantly and allowing each addition to melt completely before adding more, ensuring a smooth blend.
- Thicken the Fondue: Mix the cornstarch with a small amount of the wine to form a slurry, then stir this into the melted cheese mixture to thicken and stabilize the fondue, preventing separation.
- Season to Taste: Add freshly ground black pepper to suit your preference, stirring well to incorporate seasoning evenly.
- Serve: Transfer the cheese mixture into the garlic-rubbed fondue pot kept warm over a low flame or heat source, and serve immediately with cubes of French bread for dipping.
Notes
- If you don’t have a fondue pot, you can serve the cheese mixture warm in a heatproof bowl.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Ensure bread cubes are slightly stale or toasted for better dipping texture.
- For a non-alcoholic version, use a mixture of white grape juice and a splash of vinegar.
- Stirring constantly is key to prevent cheese from clumping or burning.