Description
This classic cheese fondue combines rich alpine-style cheeses with aromatic white wine and a hint of brandy, creating a smooth, creamy dip perfect for entertaining.
Ingredients
Scale
- 1/3 pound firm alpine-style cheese (such as gruyere), grated
- 1/3 pound fontina, grated
- 1/3 pound gouda, grated
- 2 tablespoons cornstarch
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
- Boiled baby new potatoes in their skins (quartered if large)
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms, wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples (such as Granny Smith)
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Instructions
- Grate all of the cheeses finely. In a medium bowl, toss the grated cheeses with the cornstarch thoroughly, ensuring all pieces are coated to help thicken the fondue evenly.
- In a stove-safe fondue pot or a large heavy saucepan, combine the white wine, minced garlic, and fresh lemon juice. Bring this mixture to a gentle simmer over medium-low heat, taking care not to boil.
- Gradually add the cheese mixture to the simmering liquid a little at a time. Stir continuously between each addition to allow the cheese to fully melt and the fondue to become smooth and creamy without clumping.
- Once the cheese is fully melted and smooth, stir in the brandy, Dijon mustard, and nutmeg evenly to incorporate rich flavor notes into the fondue.
- Arrange your selection of bite-size dippers—such as potatoes, steamed vegetables, mushrooms, tomatoes, sliced apples, sausage, and bread—on a serving platter for easy access.
- If needed, carefully transfer the cheese fondue to a fondue pot to keep warm. Serve immediately with fondue forks or wooden skewers. Dip the assorted bites into the warm cheese and enjoy the communal dining experience.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fondue
- Cuisine: Swiss
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 343
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg