Description
This classic Cheese Fondue recipe combines a rich blend of alpine-style cheeses melted smoothly with white wine, garlic, and a touch of brandy, perfect for dipping an assortment of vegetables, bread, fruits, and sausages. It’s an easy and impressive dish ideal for sharing with friends and family.
Ingredients
Scale
Cheese Mixture
- 1/3 pound firm alpine-style cheese (such as gruyere), grated
- 1/3 pound fontina, grated
- 1/3 pound gouda, grated
- 2 tablespoons cornstarch
Fondue Base
- 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
- 1/8 teaspoon nutmeg
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
- Prepare the Cheese: Grate all the cheeses evenly. In a medium bowl, thoroughly toss the grated cheeses with the cornstarch to coat all pieces, which helps prevent clumping during melting.
- Heat the Fondue Base: In a stove-safe fondue pot or a large heavy saucepan, combine the white wine, minced garlic, and fresh lemon juice. Warm over medium-low heat and bring to a gentle simmer, which will act as the melting base for the cheeses.
- Add the Cheese Gradually: Slowly add the coated cheeses to the simmering wine mixture in small batches, stirring continuously between each addition. This gradual incorporation ensures a smooth, creamy fondue without lumps.
- Finish the Fondue: Once the cheese mixture is fully melted and smooth, stir in the brandy, Dijon mustard, and nutmeg to enrich the flavor and provide a subtle spice to the fondue.
- Prepare the Dippers: Arrange an assortment of dippers including boiled baby potatoes, lightly steamed broccoli, cauliflower, asparagus, mushrooms, cherry tomatoes, sliced apples, cooked sausage, and cubed bread on a platter for easy dipping.
- Serve: If not already in a fondue pot, carefully transfer the cheese mixture into one. Provide fondue forks or wooden skewers for dipping. Dip your favorite prepared items into the warm cheese fondue and enjoy the communal dining experience.
Notes
- This cheese fondue recipe is easy to prepare and guarantees a smooth, creamy texture by tossing the cheese in cornstarch before melting.
- Choosing a mix of alpine-style cheese such as gruyere, fontina, and gouda provides the best flavor and melting characteristics.
- Use fresh lemon juice to help stabilize the cheese and prevent it from becoming stringy.
- The assortment of dippers provides a variety of flavors and textures to complement the rich cheese fondue.
- Serve immediately to enjoy the fondue at the perfect dipping consistency.
Nutrition
- Serving Size: 1/6 of recipe, excluding dippers
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 86 mg
