Description
This classic Cheese Fondue recipe features a delightful blend of firm alpine-style cheeses melted to perfection in a flavorful mixture of white wine, garlic, and brandy. Perfect for sharing, it combines creamy, melted cheese with an assortment of delicious dippers like baby new potatoes, steamed vegetables, mushrooms, apples, sausages, and crusty breads, making it a cozy and impressive dish for gatherings.
Ingredients
Scale
Cheese Mixture
- 1/3 pound firm alpine-style cheese (such as Gruyere), grated
- 1/3 pound Fontina, grated
- 1/3 pound Gouda, grated
- 2 tablespoons cornstarch
Liquid Base & Flavorings
- 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
Dippers
- 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
- Prepare the Cheese: Grate all the cheeses and combine them with the cornstarch in a medium bowl, tossing thoroughly to coat all pieces evenly. This helps to thicken the fondue and prevent separation.
- Heat the Liquid Base: In a stove-safe fondue pot or large heavy saucepan, bring the white wine, minced garlic, and fresh lemon juice to a simmer over medium-low heat. This infuses the liquid with flavor and prepares it for melting the cheese.
- Melt the Cheese: Gradually add the cheese mixture to the simmering liquid a little at a time, stirring well between each addition to encourage smooth, even melting and a creamy texture without lumps.
- Finish the Fondue: Once the cheese is fully melted and smooth, stir in the brandy, Dijon mustard, and nutmeg to enhance depth of flavor and seasoning.
- Prepare Dippers and Serve: Arrange an assortment of bite-size dipping foods such as boiled potatoes, steamed vegetables, mushrooms, tomatoes, apples, sausage slices, and cubes of bread on a platter. Carefully pour the fondue into a fondue pot if not already in one, and serve immediately with fondue forks or wooden skewers for dipping and enjoying.
Notes
- This classic cheese fondue is easy to prepare and perfect for entertaining guests.
- Using a combination of Gruyere, Fontina, and Gouda provides a balanced, creamy, and flavorful cheese blend.
- Coating the grated cheese with cornstarch ensures a smooth fondue that doesn’t separate.
- Serve with a variety of dippers for an interactive and fun dining experience.
- Be careful to keep the heat moderate to avoid burning or curdling the cheese mixture.
Nutrition
- Serving Size: 1/6 of recipe, excluding dippers
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 86 mg
