Description
This Easy Cheese Fondue is a quick and indulgent recipe perfect for parties, date nights, or family gatherings. Creamy, rich, and packed with cheesy goodness, it’s a crowd-pleaser served with bread, veggies, or fruits for dipping.
Ingredients
Units
Scale
- 1 garlic clove, halved
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups shredded Gruyère cheese
- 1 cup shredded Emmental or Swiss cheese
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 pinch ground nutmeg (optional)
- Salt and pepper, to taste
For Dipping:
- Cubed crusty bread (baguette, sourdough, or ciabatta)
- Steamed or raw vegetables (broccoli, cauliflower, carrots, cherry tomatoes)
- Cooked sausage or ham slices
- Fresh fruit (apple or pear slices)
Instructions
Prepare the Cheese:
- Toss the shredded Gruyère and Emmental cheeses with the cornstarch in a medium bowl. This helps thicken the fondue and prevents clumping.
Prepare the Fondue Pot:
- Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic. Discard the garlic afterward.
Cook the Fondue:
- Pour the white wine into the pot and heat over medium-low heat until it begins to simmer (do not boil).
- Gradually add the cheese mixture, one handful at a time, stirring constantly in a figure-eight motion until the cheese is fully melted and smooth.
- Stir in the lemon juice and nutmeg. Adjust the seasoning with salt and pepper to taste.
Serve:
- Transfer the fondue to a fondue pot over a low flame to keep it warm. Serve immediately with your favorite dippers.
Notes
- No wine? Substitute the wine with 1 cup of low-sodium chicken broth or a mix of broth and apple cider for a non-alcoholic version.
- Cheese variations: Use other meltable cheeses like cheddar, Monterey Jack, or Fontina for different flavor profiles.
- Storage: Leftovers can be refrigerated and reheated gently on the stovetop with a splash of wine or broth to loosen.