Description
This classic cheese fondue combines rich alpine-style cheeses with aromatic white wine and a hint of brandy, creating a smooth, creamy dip perfect for entertaining. Served with an array of bite-size dippables like potatoes, vegetables, bread, and sausage, this fondue is an indulgent, interactive meal that’s sure to impress and delight guests.
Ingredients
Scale
Cheese Fondue
- 1/3 pound firm alpine-style cheese (such as gruyere), grated
- 1/3 pound fontina, grated
- 1/3 pound gouda, grated
- 2 tablespoons cornstarch
- 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
Dipping Ingredients
- 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 of the cheeses finely. In a medium bowl, toss the grated cheeses with the cornstarch thoroughly, ensuring all pieces are coated to help thicken the fondue evenly.
- Heat the Liquid Base: In a stove-safe fondue pot or a large heavy saucepan, combine the white wine, minced garlic, and fresh lemon juice. Bring this mixture to a gentle simmer over medium-low heat, taking care not to boil.
- Add the Cheese: Gradually add the cheese mixture to the simmering liquid a little at a time. Stir continuously between each addition to allow the cheese to fully melt and the fondue to become smooth and creamy without clumping.
- Season and Finalize: Once the cheese is fully melted and smooth, stir in the brandy, Dijon mustard, and nutmeg evenly to incorporate rich flavor notes into the fondue.
- Prepare for Serving: Arrange your selection of bite-size dippers—such as potatoes, steamed vegetables, mushrooms, tomatoes, sliced apples, sausage, and bread—on a serving platter for easy access.
- Serve: If needed, carefully transfer the cheese fondue to a fondue pot to keep warm. Serve immediately with fondue forks or wooden skewers. Dip the assorted bites into the warm cheese and enjoy the communal dining experience.
Notes
- This cheese fondue is a classic, versatile recipe that’s perfect for gatherings and special occasions.
- Coating the grated cheese with cornstarch helps prevent separation and creates a smooth texture.
- Use a dry white wine for the best flavor and balance in the fondue.
- Mixing different alpine-style cheeses like gruyere, fontina, and gouda adds depth and richness.
- Serve with a variety of dippers—vegetables, fruit, breads, and meats—to cater to diverse tastes and textures.
- Keep the fondue warm on low heat or in a fondue pot to maintain the creamy consistency during serving.
Nutrition
- Serving Size: 1/6 of recipe (excluding dippers)
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 86 mg
