Cheese Fondue: The Classic Start

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Cheese Fondue: The Classic Start

Yield: 25

Author: Jennifer Cartier

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Cheese fondue is a must-have for any fondue party, offering a warm, melty, and savoury dip that pairs perfectly with a variety of dippers.

Ingredients

• 1 1/2 cups Gruyère cheese, grated
• 1 1/2 cups Emmental cheese, grated
• 1 tbsp cornstarch
• 1 clove garlic, halved
• 1 cup dry white wine (like Sauvignon Blanc)
• 1 tbsp lemon juice
• 1 tbsp kirsch (cherry brandy), optional
• Freshly ground black pepper and freshly grated nutmeg (to taste)
• 1 tbsp butter (optional, for a smoother consistency)

Instructions

1. Rub the inside of a fondue pot with the halved garlic clove.
2. In a small bowl, toss the grated cheeses with the cornstarch to prevent clumping.
3. n the pot, combine the wine and lemon juice, and heat over medium heat until warm, but not boiling.
4. Gradually add the cheese mixture, stirring constantly until melted and smooth. If using kirsch, stir it in at this point.
5. Season with freshly ground black pepper and nutmeg to taste, and add butter if desired.
6. Keep the fondue warm over a fondue burner.

Dippables for Cheese Fondue

1. Bread: Cubes of crusty baguette, sourdough, or ciabatta (lightly toasted or fresh)
2. Vegetables: Blanched broccoli florets, baby carrots, cherry tomatoes, or cauliflower
3. Fruit: Sliced apple, pear, or grapes
4. Cold Cuts: Sliced salami, prosciutto, or ham

Nutrition Facts

Calories

73

Fat

5 g

Sat. Fat

3 g

Carbs

1 g

Fiber

0 g

Net carbs

1 g

Sugar

0 g

Protein

4 g

Sodium

73 mg

Cholesterol

16 mg

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