Classic Cheese Fondue
4 - 6 servings Indulge in the warmth and richness of a classic cheese fondue! This recipe brings the cozy charm of the Swiss Alps straight to your kitchen. Perfect for a romantic evening, a fun gathering with friends, or a comforting night in, this fondue is sure to impress. With simple ingredients and... Read more ... easy-to-follow instructions, you'll be dipping into cheesy goodness in no time. So grab your fondue forks and get ready for a delicious adventure! Read less x saved Chef Jeff Cool Cook November 27, 2024 15 min.15 min.1/5 15 min. 15 min. 1/5 Ingredients: For Fondue: 1 clove of garlic - cut in half1 cup of dry white wine (such as Sauvignon Blanc)8 OZ of gruyère cheese (or cheddar or other cheese)8 OZ of emmental cheese (or Emmentaler or Swiss cheese)3 TBSP of Cherry brandy (Kirsch, or substitute with milk)1 TBSP of cornstarch¼ TSP of ground nutmeg Pinch of ground black pepper - ideally freshly ground Pinch of salt 1 clove of garlic - cut in half 1 cup of dry white wine (such as Sauvignon Blanc) 8 OZ of gruyère cheese (or cheddar or other cheese) 8 OZ of emmental cheese (or Emmentaler or Swiss cheese) 3 TBSP of Cherry brandy (Kirsch, or substitute with milk) 1 TBSP of cornstarch ¼ TSP of ground nutmeg Pinch of ground black pepper - ideally freshly ground Pinch of salt Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Small Sauce Pan (2QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Mixing Bowl (about 1 QT)1x French Whisk1x Fondue pot (fondue set) (or crock pot to keep it warm) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Small Sauce Pan (2QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Mixing Bowl (about 1 QT) 1x French Whisk 1x Fondue pot (fondue set) (or crock pot to keep it warm) Directions: 1. Prepare the pot: Start preparation of Classic Cheese Fondue by rubbing the cut sides of the garlic clove all over the inside of the fondue pot or saucepan. Discard the garlic. Start preparation of Classic Cheese Fondue by rubbing the cut sides of the garlic clove all over the inside of the fondue pot or saucepan. Discard the garlic. 2. Heat the wine: Add the wine to the sauce pan and bring to a simmer over medium heat. 3. Add the cheese: When the wine starts simmering, add the shredded Gruyère and Emmentaler and let it melt while constantly stirring. 4. Prepare thickener: Place the cherry brandy and cornstarch in a mixing bowl while the cheese is melting and stir thoroughly. 5. Incorporate thickener: When the cheese in the wine is melted, slowly pour in the thickener while constantly stirring the cheese and wine until the thickener is fully incorporated. 6. Add remaining ingredients: Add nutmeg, pepper, and salt and cook for an additional minute. Then your Classic Cheese Fondue is ready to be served. Add nutmeg, pepper, and salt and cook for an additional minute. Then your Classic Cheese Fondue is ready to be served. 7. Serve The Classic Cheese Fondue: Remove the pot with the fondue from the stove and place it on a cutting board (yes, you can serve fondue directly from the pot; it will stay warm for a while) or pour the fondue into a fondue set. Serve with bread cubes and fondue forks for dipping. Remove the pot with the fondue from the stove and place it on a cutting board (yes, you can serve fondue directly from the pot; it will stay warm for a while) or pour the fondue into a fondue set. Serve with bread cubes and fondue forks for dipping. Tips and Variations Cheese choices: Experiment with different types of cheese you like. Flavorings: Add a pinch of cayenne pepper for a subtle kick, or a teaspoon of Dijon mustard for extra tang. Dippers: Besides bread, try dipping vegetables like broccoli, cauliflower, or cherry tomatoes. You can also use cooked meats like ham or sausage. Troubleshooting: If the fondue is too thick, add a splash more wine. If it’s too thin, extend the cooking time. Cheese choices: Experiment with different types of cheese you like. Flavorings: Add a pinch of cayenne pepper for a subtle kick, or a teaspoon of Dijon mustard for extra tang. Dippers: Besides bread, try dipping vegetables like broccoli, cauliflower, or cherry tomatoes. You can also use cooked meats like ham or sausage. Troubleshooting: If the fondue is too thick, add a splash more wine. If it’s too thin, extend the cooking time. About the Author: Chef JeffCool Cook # 7 32 Followers Published Recipes: 18Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-15 Published Recipes: 18 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.