Cheese Fondue To Melt Your Heart
*As an Amazon Associate, I earn from qualifying purchases, a small commission on items you may buy through my affiliate links. This is an easy way to support god.food.wine.® Thank you for being part of this community, we love having you here. Cheers!
Cheese Fondue
A cheese fondue recipe that is easy to make and perfect for a celebration with friends or romantic night in. Includes tips for making smooth fondue, dippers + more fon-do's. Pair with a dry Champagne or sparkling wine. Cheers!
Equipment
- Stove-safe fondue pot or large heavy saucepan
- Medium bowl
- Whisk
- Rubber spatula
- Large grater
- Fondue forks or Wooden skewers
Ingredients
- 1/3 pound Gruyère cheese
- 1/3 pound Comté cheese
- 1/3 pound Gouda cheese
- 2 Tbsp cornstarch
- 1 cup dry sparkling white wine or Champagne
- 1 clove garlic lightly crushed
- 1 Tbsp fresh lemon juice
- 1 Tbsp kirsch liqueur
- 1 tsp Dijon mustard
- 1/8 tsp nutmeg freshly grated or ground
Instructions
- Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. Let stand until it comes to room temperature, about 30 minutes.
- In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well with a rubber spatula between each addition to ensure a smooth fondue. Do not boil. Once smooth, stir in the kirsch liqueur, Dijon mustard, and nutmeg. Continue cooking, whisking constantly, until fondue is smooth and cohesive. (see tips below)
- Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
Notes
Dippers – Cubed sourdough bread, soft pretzels, prosciutto, cubed summer sausage or sliced kielbasa, meatballs, cooked meats/ seafood, roasted baby potatoes (or potato chips), roasted/ steamed vegetables, fresh vegetables, cornichons, anything you want! Fon-Do – Use whole pieces of cheese and shred by hand rather than using pre-shredded cheese. If cheese has a rind, trim it off before shredding. Add the cheese slowly at all times and stir constantly. Cheese too thin? Add some additional shredded cheese or make a slurry with 1 Tbsp. cornstarch and some cold water to drizzle in, stirring until desired consistency. Too thick? Stir in more room temperature wine. Lumpy or gritty? Whisk in 1 Tbsp. fresh lemon juice. Have fun! Fon-Don’t – Rushing through isn’t worth it. Relax to your favorite jams as the cheese melts slowly, sip Champagne, and dream of your decadent fondue.
