Description
This classic cheese fondue recipe blends Gruyère and Emmental cheeses melted into a smooth, creamy mixture with dry white wine, lemon juice, and kirsch for a delightful, savory dip. Perfect for an intimate evening or a fun social gathering, this fondue serves as both a warm dip and a communal dining experience accompanied by various dippers like bread and vegetables.
Ingredients
Scale
Cheese Fondue
- 1 cup grated Gruyère cheese
- 1 cup grated Emmental cheese
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy)
- Salt and pepper to taste
Instructions
- Prepare the fondue pot: Rub the inside of a fondue pot with the cut sides of the garlic clove to infuse a subtle garlic flavor into the cheese.
- Heat the liquid base: In a separate pot or directly in the fondue pot if on stovetop, combine the dry white wine and lemon juice, heating until the mixture is gently simmering to prepare for melting the cheese.
- Add the cheeses: Gradually add the grated Gruyère and Emmental cheeses to the simmering wine mixture, stirring continuously until the cheeses melt completely and the mixture is smooth.
- Incorporate cornstarch and kirsch: Mix the cornstarch with the kirsch to create a slurry, then add it slowly to the melted cheese mixture to help thicken and stabilize the fondue.
- Season and smooth: Stir the fondue continuously until smooth and thickened. Season to taste with salt and freshly ground pepper.
- Serve with dippers: Transfer the fondue pot to a warm heat source to keep the cheese melted and serve with your choice of dippers such as cubed bread, vegetables, or fruit.
Notes
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor and melt.
- Kirsch is traditional but optional; it adds a distinctive cherry flavor and smoothness.
- Stir continuously while melting cheese to prevent burning or separation.
- For gluten-free dippers, choose vegetables or gluten-free bread alternatives.
- Keep the fondue warm but not boiling to maintain a smooth texture.
