AppetizerSnack

Classic Cheese Fondue

Name: Classic Cheese Fondue
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: swiss, european
Ingredients: 250 g gruyere cheese shredded; 250 g emmental cheese shredded; 250 ml dry white wine; 1 clove garlic peeled, halved; 1 tbsp cornstarch; 1 tbsp kirsch (optional); 1 pinch nutmeg freshly grated; 1 pinch black pepper freshly ground; 1 pcs baguette cut into cubes; 1 cup broccoli florets blanched (optional); 1 pcs apple sliced (optional)

A delightful and communal melted cheese dish, perfect for sharing as an appetizer. This fondue is rich, savory, and made with a blend of traditional Swiss cheeses and white wine.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 799 kcal

Vegetarian

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 ggruyere cheese, shredded
250 gemmental cheese, shredded
250 mldry white wine
1 clovegarlic, peeled, halved
1 tbspcornstarch
1 tbspkirsch(optional)
1 pinchnutmeg, freshly grated
1 pinchblack pepper, freshly ground

for dipping

1 pcsbaguette, cut into cubes
1 cupbroccoli florets, blanched(optional)
1 pcsapple, sliced(optional)

Equipment

fondue pot · grater · bowl · wooden spoon

The method

Step by step

1
Rub the inside of a heavy-bottomed pot or fondue pot with the cut side of the garlic clove.
About 1 min
Cook’s note: This imparts a subtle garlic flavor without overpowering the cheese.
2
Add the dry white wine to the pot and bring it to a gentle simmer over medium heat.
About 3 min
Cook’s note: Do not boil the wine, as this can cook off too much alcohol and flavor.
3
Toss the shredded gruyere cheese and emmental cheese with the cornstarch in a separate bowl until well coated.
About 2 min
Cook’s note: Coating the cheese in cornstarch helps prevent it from clumping and ensures a smooth fondue.
4
Gradually add the cheese mixture to the simmering wine, a handful at a time, stirring constantly with a wooden spoon or whisk.
About 10 min
Cook’s note: Ensure each addition of cheese is fully melted and smooth before adding more.
5
Continue stirring until all the cheese is melted and the fondue is smooth and creamy.
About 2 min
Cook’s note: Keep the heat low to prevent the cheese from scorching.
6
Stir in the kirsch (if using), nutmeg, and black pepper.
About 1 min
Cook’s note: Kirsch adds a traditional fruity note and helps keep the fondue smooth.
7
Transfer the fondue to a fondue pot set over a low flame or Sterno burner to keep it warm.
About 1 min
Cook’s note: Adjust the flame as needed to maintain a gentle simmer without burning.
8
Serve immediately with the baguette cubes, blanched broccoli florets, and apple slices for dipping.
Cook’s note: Encourage guests to stir the fondue occasionally to prevent separation.

Per serving

Nutrition

25%Score

Calories: 799.1kcal
Protein: 42.8g
Carbs: 52.7g
Fat: 40.8g
Fibre: 4g
Sugar: 8.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Leftover fondue can be stored in an airtight container in the refrigerator.

Reheating

Gently reheat in a saucepan over low heat, stirring frequently, adding a splash of wine or water if too thick.