Classic Cheese Fondue
A delightful and communal melted cheese dish, perfect for sharing as an appetizer. This fondue is rich, savory, and made with a blend of traditional Swiss cheeses and white wine.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 799 kcal
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 ggruyere cheese, shredded
- 250 gemmental cheese, shredded
- 250 mldry white wine
- 1 clovegarlic, peeled, halved
- 1 tbspcornstarch
- 1 tbspkirsch(optional)
- 1 pinchnutmeg, freshly grated
- 1 pinchblack pepper, freshly ground
for dipping
- 1 pcsbaguette, cut into cubes
- 1 cupbroccoli florets, blanched(optional)
- 1 pcsapple, sliced(optional)
Equipment
fondue pot · grater · bowl · wooden spoon
The method
Step by step
- 1
Rub the inside of a heavy-bottomed pot or fondue pot with the cut side of the garlic clove.
About 1 min
Cook’s note: This imparts a subtle garlic flavor without overpowering the cheese.
- 2
Add the dry white wine to the pot and bring it to a gentle simmer over medium heat.
About 3 min
Cook’s note: Do not boil the wine, as this can cook off too much alcohol and flavor.
- 3
Toss the shredded gruyere cheese and emmental cheese with the cornstarch in a separate bowl until well coated.
About 2 min
Cook’s note: Coating the cheese in cornstarch helps prevent it from clumping and ensures a smooth fondue.
- 4
Gradually add the cheese mixture to the simmering wine, a handful at a time, stirring constantly with a wooden spoon or whisk.
About 10 min
Cook’s note: Ensure each addition of cheese is fully melted and smooth before adding more.
- 5
Continue stirring until all the cheese is melted and the fondue is smooth and creamy.
About 2 min
Cook’s note: Keep the heat low to prevent the cheese from scorching.
- 6
Stir in the kirsch (if using), nutmeg, and black pepper.
About 1 min
Cook’s note: Kirsch adds a traditional fruity note and helps keep the fondue smooth.
- 7
Transfer the fondue to a fondue pot set over a low flame or Sterno burner to keep it warm.
About 1 min
Cook’s note: Adjust the flame as needed to maintain a gentle simmer without burning.
- 8
Serve immediately with the baguette cubes, blanched broccoli florets, and apple slices for dipping.
Cook’s note: Encourage guests to stir the fondue occasionally to prevent separation.
Per serving
Nutrition
- Calories
- 799.1kcal
- Protein
- 42.8g
- Carbs
- 52.7g
- Fat
- 40.8g
- Fibre
- 4g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Leftover fondue can be stored in an airtight container in the refrigerator.
Gently reheat in a saucepan over low heat, stirring frequently, adding a splash of wine or water if too thick.
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