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Classic Cheese Fondue

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.

En original oppskrift av Forkin

Total tid
35 min
Porsjoner
4
Vanskelighetsgrad
Middels
Per porsjon
799 kcal
Last ned appen
Vegetarisk

Allergeninformasjon: kan inneholde gluten, melk og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Classic Cheese Fondue

Forberedelser

Ingredienser

Måleenheter

Konvertert for visning; mengdene i oppskriften forblir tilsvarende.

Ingredienser

  • 250 ggruyere cheese, shredded
  • 250 gemmental cheese, shredded
  • 250 mldry white wine
  • 1 feddgarlic, peeled, halved
  • 1 sscornstarch
  • 1 sskirsch(valgfritt)
  • 1 klypenutmeg, freshly grated
  • 1 klypeblack pepper, freshly ground

for dipping

  • 1 stk.baguette, cut into cubes
  • 1 koppbroccoli florets, blanched(valgfritt)
  • 1 stk.apple, sliced(valgfritt)

Utstyr

fondue pot · grater · bowl · wooden spoon

Fremgangsmåte

Trinn for trinn

  1. 1

    Rub the inside of a heavy-bottomed pot or fondue pot with the cut side of the garlic clove.

    Omtrent 1 min

    Kokkens tips: This imparts a subtle garlic flavor without overpowering the cheese.

  2. 2

    Add the dry white wine to the pot and bring it to a gentle simmer over medium heat.

    Omtrent 3 min

    Kokkens tips: Do not boil the wine, as this can cook off too much alcohol and flavor.

  3. 3

    Toss the shredded gruyere cheese and emmental cheese with the cornstarch in a separate bowl until well coated.

    Omtrent 2 min

    Kokkens tips: Coating the cheese in cornstarch helps prevent it from clumping and ensures a smooth fondue.

  4. 4

    Gradually add the cheese mixture to the simmering wine, a handful at a time, stirring constantly with a wooden spoon or whisk.

    Omtrent 10 min

    Kokkens tips: Ensure each addition of cheese is fully melted and smooth before adding more.

  5. 5

    Continue stirring until all the cheese is melted and the fondue is smooth and creamy.

    Omtrent 2 min

    Kokkens tips: Keep the heat low to prevent the cheese from scorching.

  6. 6

    Stir in the kirsch (if using), nutmeg, and black pepper.

    Omtrent 1 min

    Kokkens tips: Kirsch adds a traditional fruity note and helps keep the fondue smooth.

  7. 7

    Transfer the fondue to a fondue pot set over a low flame or Sterno burner to keep it warm.

    Omtrent 1 min

    Kokkens tips: Adjust the flame as needed to maintain a gentle simmer without burning.

  8. 8

    Serve immediately with the baguette cubes, blanched broccoli florets, and apple slices for dipping.

    Kokkens tips: Encourage guests to stir the fondue occasionally to prevent separation.

Per porsjon

Næringsinnhold

Kalorier
799,1kcal
Protein
42,8g
Karbohydrater
52,7g
Fett
40,8g
Fiber
4g
Sukker
8,1g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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

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