Description
Enjoy a classic and irresistibly creamy cheese fondue featuring Gruyere and Emmental cheeses, perfect for dipping crusty French bread, fresh vegetables, and savory sausage slices. This recipe delivers the ultimate cozy, cheesy joy with simple, essential tips for a smooth and delicious fondue experience.
Ingredients
Scale
Cheese Fondue
- 8 oz Gruyere cheese, shredded
- 8 oz Emmental cheese, shredded
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Dippers
- 1 loaf French bread, cubed
- 1 cup assorted vegetables (broccoli, carrot, bell pepper), cut into bite-sized pieces
- 1 cup cooked sausage, sliced
Instructions
- Prepare the Fondue Pot: Rub the inside of a fondue pot with the halved garlic clove to infuse a subtle garlic aroma into the cheese mixture.
- Mix the Cheese and Cornstarch: In a bowl, combine the shredded Gruyere and Emmental cheeses with the cornstarch, which will help thicken the fondue and prevent separation.
- Heat the Wine: Pour the dry white wine into the garlic-rubbed fondue pot and heat over medium heat until it reaches a gentle simmer, which creates the ideal base for melting the cheese.
- Add Cheese Gradually: Slowly add the cheese mixture to the simmering wine in small batches, stirring continuously in a figure-eight motion until each addition is fully melted and smooth before adding more.
- Add Lemon Juice: Stir in the lemon juice to balance the flavors and help keep the cheese fondue smooth and glossy.
- Serve with Dippers: Transfer the fondue pot to a stand with a heat source to keep warm, and serve immediately with cubed French bread, assorted fresh vegetables, and cooked sausage slices for dipping and enjoying.
Notes
- Use a good-quality dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Shred the cheese yourself for a smoother melt compared to pre-shredded cheese.
- Keep stirring gently to avoid cheese clumping or burning at the bottom.
- Lemon juice helps maintain the proper acidity to keep the cheese from becoming stringy.
- Serve immediately as fondue thickens upon standing; add a little more warm wine if needed to thin it out.
