Easy Cheese Fondue
A warm and comforting cheese fondue perfect for gatherings and cozy nights in, with Gruyère and Emmental cheese, accompanied by delightful dippers.
Ingredients
For the Fondue
- 200 grams Gruyère cheese, grated Classic Swiss cheese that melts beautifully.
- 200 grams Emmental cheese, grated Another Swiss cheese that adds smoothness.
- 150 ml Dry white wine Adds acidity and depth. Substitute with vegetable broth for a non-alcoholic option.
- 1 clove Garlic, minced Enhances the flavor of the cheese.
- 2 tablespoons Cornstarch Helps achieve a creamy texture.
- 1 tablespoon Lemon juice Brightens the flavor.
- 1 pinch Nutmeg Enhances the cheese flavor.
For Dippers
- 1 bag Baguette, sliced Perfect for dipping.
- 200 grams Blanched vegetables Broccoli and carrots work well.
- 2 pieces Apple, sliced Provides a sweet contrast.
- 2 pieces Pear, sliced Another sweet option for dipping.
Instructions
Preparation
- Grate the Gruyère and Emmental cheeses.
- Toss the grated cheese with cornstarch in a bowl.
Cooking
- In a fondue pot or saucepan, heat a splash of wine over medium heat.
- Add the minced garlic and sauté until fragrant, about 2 minutes.
- Lower the heat and gradually stir in the cheese mixture until melted.
- Stir in lemon juice and a pinch of nutmeg, adjusting thickness with more wine or broth if needed.
Serving
- Transfer the melted cheese to a fondue pot to keep warm.
- Arrange your dippers around the pot and serve immediately.
Notes
Use a wooden spoon for stirring to prevent reactions with the cheese. Adjust seasoning by testing texture with a piece of bread.