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This classic cheese fondue recipe is a Swiss dish that consists of Emmental and Gruyère cheese melted in a pot where you use a variety of dippers like bread, fruit and vegetables to dip in the cheese and eat.
And if you really want to step up your game with this tasty fondue, make your own no-knead dutch oven bread as it is the perfect vehicle for dipping.
Did you ever wonder how cheese fondue originated? Neither did I until I started writing this post, but curiosity got the best of me. It was actually popularized as a Swiss national dish by the Swiss Cheese union in 1930s to increase the consumption of cheese.
I don't know about you, but I've never actually needed a reason to increase my consumption of cheese, but I'm still happy I have enjoyed cheese fondue over the years.
So today I figured I'd introduce my own version of a classic cheese fondue recipe. It is the classic because the two cheeses consists of Emmental and Gruyère, which were the original cheeses used in fondue. Yes there are a variety of cheeses you can use these days, but if you want the original, this is it.
And if you need some dessert in your life, you might as well go all out and make some chocolate fondue as well.
Why This Recipe Works
- Simple - the beauty of this classic fondue recipe is the ingredients speak for themselves. Just make sure you never cook over high heat and the recipe will do its magic.
- Flavorful - who doesn't love cheese? You get that melty factor that is great to dip other foods in.
- Party food - when I think of fondue, I think of parties. It's a great recipe to share with family and friends.
Jump to:
Ingredient Notes
- Wine - you want a quality dry white wine that you would be willing to drink.
- Cheese - the combination of good Gruyère cheese and Emmental cheese makes for a great tasting but melty Swiss cheese fondue recipe. If you prefer cheddar, you can never go wrong with this cheddar cheese fondue.
- Cornstarch - important in helping thicken the fondue as it cooks.
- Brandy/lemon juice - helps cut some of the fat of the fondue.
Step-by-Step Phots
Please note full ingredient list and instructions can be found in recipe card below.
Rub the inside of a pan with the garlic before adding the wine and bringing to a simmer. Slowly add the cheese, stirring in a zigzap patter. Melt until the cheese is creamy, but don't let it boil.
In a small bowl, stir together the cornstarch, brandy and lemon juice. Add the cornstarch mixture as well as the nutmeg to the pan. Bring to a simmer and stir until thickened.
FAQs
You want a cheese that melts well. This is called a classic cheese fondue for a reason as Emmental and Gruyère are what you typically see in a traditional fondue as they have the right melting point.
But if you want something different, you could use fontina or gouda. Or if you really want to mix it up you can do a cheddar and beer fondue.
A good, dry white wine that you'd want to drink is best for a quality Swiss cheese fondue recipe. Something that is high in acid like a Sauvignon Blanc works great.
It's really your call on what to dip but the best dippers are crusty bread, fruits like apples and pears and vegetables like broccoli, cauliflower and carrots.
Technically no, although it makes life much easier. You can make it in a slow cooker or double boiler if you don't have one.
As far as fondue pots, if you are looking for an electric one, this Cuisinart is perfect. As far as a more traditional one, which I prefer, Swissmar is a great option.
Pro Tips/Recipe Notes
- Use quality cheese: it will be more expensive but worth it as fondue is all about the cheese and what you choose will impact the final product.
- Grate the cheese: to get a smooth fondue that melts well, you need to grate the cheese, not chop. If you are feeling lazy, you can use the grater blade of your food processor.
- Add cheese slowly: you can't just add cheese all at once or it won't melt and will form clumps. It's important to stir in a zigzag pattern as well to prevent clumping.
- Use quality wine: the old saying when you use wine in cooking is to use a wine that you would drink. Don't go cheap on a $5 bottle if you don't want to drink it. The wine adds flavor as well. But if you're in a pinch, you can use chicken or vegetable stock.
Other Appetizer Ideas
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Classic Cheese Fondue
Ingredients
- 1 garlic clove, halved crosswise
- 1 ½ cups dry white wine
- ½ lb Emmental cheese, grated (2 cups)
- ½ lb Gruyère cheese, grated (2 cups)
- 1 tbsp + 1 tsp cornstarch
- 1 tablespoon brandy
- 1 teaspoon lemon juice
- ⅛ teaspoon ground nutmeg
- Dippers (cubes of French bread, apples, pears, peppers, blanched broccoli, etc...)
Instructions
- Rub inside of heavy pot or saucepan with cut sides of garlic, then discard the garlic. Add wine and bring to a simmer over moderate heat.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up. Do this until cheese is just melted and creamy, but do not let boil.
- Stir together cornstarch, brandy and lemon juice and stir into fondue. Add ground nutmeg. Bring fondue to a simmer and cook, stirring, until thickened, about 5-8 minutes. Do not overcook or fondue will get stringy. Transfer to a fondue pot set over a flame.
Notes
- Use quality cheese: it will be more expensive but worth it as fondue is all about the cheese and what you choose will impact the final product.
- Grate the cheese: to get a smooth fondue that melts well, you need to grate the cheese, not chop. If you are feeling lazy, you can use the grater blade of your food processor.
- Add cheese slowly: you can't just add cheese all at once or it won't melt and will form clumps. It's important to stir in a zigzag pattern as well to prevent clumping.
- Use quality wine: the old saying when you use wine in cooking is to use a wine that you would drink. Don't go cheap on a $5 bottle if you don't want to drink it. The wine adds flavor as well. But if you're in a pinch, you can use chicken or vegetable stock.
Chris says
Can never go wrong with fondue!
Carol S-B says
Best fondue I've ever had was at the Grizzly House in Banff, Canada. You've got to reserve- and it is expensive- but so, so worth it. Their motto "For Lovers and Hedonists Since 1967".
Highly recommend.