Description
This classic cheese fondue combines creamy Gruyère and Emmental cheeses melted into a smooth, flavorful dip perfect for cozy gatherings. Enhanced with white wine, lemon juice, and a touch of kirsch, this comforting dish is ideal for dipping crusty bread cubes and sharing with friends or family.
Ingredients
Scale
Cheese Fondue
- 200g Gruyère cheese, grated
- 200g Emmental cheese, grated
- 1 clove garlic, halved
- 300ml dry white wine
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp kirsch (cherry brandy)
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
For Serving
- Bread cubes, for dipping (such as crusty baguette or sourdough)
Instructions
- Prepare the Fondue Pot: Rub the inside of the fondue pot thoroughly with the cut sides of the garlic clove to impart a subtle garlic flavor to the dish.
- Heat the Wine and Lemon Juice: Place the pot over medium heat and gently warm the dry white wine and lemon juice until hot but not boiling; this will form the base for melting the cheese.
- Add the Cheese Gradually: Slowly add the grated Gruyère and Emmental cheeses in batches, stirring constantly to ensure they melt evenly and create a smooth texture.
- Incorporate Cornstarch and Kirsch: In a small bowl, mix the cornstarch with kirsch to form a slurry, then stir this mixture into the melted cheese to thicken the fondue and add depth of flavor.
- Achieve Creamy Consistency: Continue stirring the cheese mixture gently until it becomes smooth, creamy, and slightly thickened—avoid boiling as this can cause the cheese to separate.
- Season: Add freshly ground black pepper and a pinch of freshly grated nutmeg to taste, stirring well to distribute the seasoning evenly throughout the fondue.
- Serve and Enjoy: Transfer the pot to a warming stand or stove to keep warm. Serve immediately with bread cubes for dipping, ensuring everyone can enjoy the rich, gooey cheese fondue.
Notes
- Use quality Gruyère and Emmental cheeses for the best flavor and melting properties.
- If kirsch is unavailable, you can omit it or substitute with a small amount of brandy or apple brandy.
- Stirring constantly during cheese melting prevents clumping and helps achieve a smooth texture.
- Use crusty bread like baguette or sourdough that can hold up when dipped into the cheese.
- Keep the fondue at a gentle warmth to prevent the cheese from separating or becoming grainy.
- For a non-alcoholic version, replace the wine and kirsch with grape juice and a little lemon juice.
