Classic Cheese Fondue Recipe
It’s delicious, decadent, and infinitely customizable, what’s not to love? If you’re new to fondue, it’s all about pomp and circumstance. Learn how to make this originally Swiss dish below.
Yield: 6 to 8, makes 3 cups
Prep time: 12 minutes
Cook time: 15 minutes
Ingredients:
- 10 ounces Emmental cheese
- 10 ounces Gruyère cheese
- 1 clove garlic
- 1 1/2 cups dry white wine, such as Chablis or dry Riesling
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons kirsch
- 1 tablespoon cornstarch
- Freshly ground white pepper
- Freshly grated nutmeg
- Sweet paprika
- For dipping: 1-inch cubes of day-old French bread or country loaf, apple slices
- For serving: cornichon pickles, pickled onions
Equipment:
- Fondue set with burner, or a 6-cup enamelled cast-iron saucepan/saucier pan to use stovetop
- Measuring cups and spoons
- Box grater
- Chef’s knife and cutting board
- Wooden spoon or heatproof rubber spatula
- Whisk (optional)
Directions:
- Grate the cheese. Grate 10 ounces Emmental cheese and 10 ounces Gruyère cheese (about 2 1/2 cups each).
- Rub the pot with garlic. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove.
- Heat the wine and lemon juice. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes.
- Whisk the kirsch and cornstarch. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth.
- Slowly stir in the cheeses. While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted and incorporated before adding the next.
- Stir in the paste. When the mixture begins to bubble, stir in the kirsch-cornstarch paste.
- Season the fondue. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again.
- Light the flame. Carefully light the flame on your fondue set, following the manufacturer’s instructions.
- Transfer the pot to the fondue set. Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material.
- Serve the fondue. Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions.
Source: the Kitchn