Cheese Fondue
This recipe guides you through creating a classic, smooth cheese fondue using Swiss and Gruyère cheeses, enriched with white wine, lemon juice, and a hint of cherry brandy. Perfect for a cozy gathering, it's designed for gradual melting to ensure a perfect texture, served with an array of traditional and creative dippers.
Equipment
- 1 Ceramic Fondue Pot Essential for maintaining consistent heat and traditional presentation.
- 1 Small Mixing Bowl
- 1 Heavy-bottomed saucepan For heating wine and initially melting cheese.
- 1 Whisk or Wooden Spoon For constant stirring to ensure a smooth, lump-free fondue.
- 6 Fondue Forks or Wooden Skewers For dipping and serving.
Ingredients
Main
- 1/2 pound imported Swiss cheese shredded
- 1/2 pound Gruyere cheese shredded
- 2 tablespoons cornstarch
- 1 garlic clove peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Instructions
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Notes
The key to a silky-smooth fondue is patience and constant stirring. Gradually adding the cornstarch-coated cheese to the simmering wine, rather than dumping it all at once, prevents clumping and ensures emulsification. The acidity from the lemon juice and wine is crucial; it helps keep the cheese from becoming stringy or separating. For enhanced flavor, warm the cherry brandy gently before adding it. Consider using a blend of quality cheeses—beyond just Swiss and Gruyère—like Emmentaler or even a touch of Appenzeller for more complexity. Ensure your dippers are bite-sized and can withstand a good dip; stale bread is ideal as it holds up better. For presentation, a warmed fondue pot on a low flame is essential to keep the fondue at the perfect consistency throughout the meal.