Easy Cheese Fondue
A comforting and quick cheese fondue perfect for cozy gatherings.
Ingredients
Cheese Mixture
- 8 ounces Gruyère Cheese, grated Nutty and melts beautifully
- 8 ounces Emmental Cheese, grated Adds sweetness and elasticity
- 2 tablespoons Cornstarch Helps thicken the fondue; can substitute with potato starch
Liquid Ingredients
- 1 cup Dry White Wine Enhances flavor; Sauvignon Blanc is recommended
Flavor Enhancers
- 1 clove Garlic Rub inside fondue pot for garlic flavor
- 1 pinch Nutmeg Adds depth to the fondue
Dippers
- 1 loaf Fresh Bread, crusty French or Italian, cut into cubes Ideal for dipping
Instructions
Preparation
- Rub the inside of a fondue pot with a clove of garlic.
- In a bowl, mix the grated Gruyère and Emmental cheeses with cornstarch.
Cooking
- Pour the dry white wine into the fondue pot and heat on medium until warm but not boiling.
- Gradually add the cheese mixture to the wine, stirring continuously with a wooden spoon.
- Once melted to a smooth consistency, stir in a pinch of nutmeg.
Serving
- Transfer the fondue pot to the table and enjoy with your favorite bread cubes and vegetables.
Notes
Feel free to swap cheeses or use vegetable broth for a non-alcoholic version. Leftover fondue can be stored in the fridge for up to three days.