Savory Cheese Fondue Bread (Printable Version)

Melted cheese blend with white wine, seasoned and served with crusty bread cubes and fresh vegetables.

# What You Need:

→ Cheese Blend

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquid & Seasonings

03 - 10 fl oz dry white wine
04 - 1 garlic clove, halved
05 - 1 tbsp cornstarch
06 - 2 tbsp kirsch (cherry brandy; optional)
07 - Freshly ground black pepper, to taste
08 - Freshly grated nutmeg, to taste

→ For Serving

09 - 1 large crusty baguette or country loaf, cut into ¾ inch cubes
10 - Assorted raw vegetables (optional, e.g., blanched broccoli, cherry tomatoes)

# How to Make It:

01 - Rub the inside of a heavy-bottomed fondue pot or saucepan with the cut sides of the garlic clove; discard the garlic or leave it in for stronger flavor.
02 - Pour the wine into the pot and heat gently over medium-low heat until just simmering.
03 - In a small bowl, mix the cornstarch with kirsch or a splash of wine if kirsch is omitted, forming a smooth slurry.
04 - Gradually add the grated cheeses to the simmering wine, stirring constantly in a figure-eight motion until fully melted and smooth.
05 - Stir in the cornstarch mixture and continue cooking, stirring, until the fondue thickens to a velvety texture.
06 - Season with freshly ground black pepper and grated nutmeg to taste.
07 - Transfer the fondue pot to its stand over a low flame and serve immediately with bread cubes and optional vegetables for dipping.

# Expert Tips:

01 -
  • It turns a simple dinner into an interactive, everyone-at-the-table kind of moment.
  • The whole thing comes together in under 30 minutes, but feels like you've done something impressive.
  • Somehow, molten cheese makes people happier and more relaxed than any other food I know.
02 -
  • If your fondue breaks and becomes oily or grainy, don't panic—add a splash of warm wine and whisk vigorously, and nine times out of ten it'll come back together.
  • The moment it's ready, it needs to go to the table; fondue waits for no one, and cooling even slightly changes the entire experience.
03 -
  • Use freshly grated cheese from whole blocks—pre-shredded cheese has anti-caking agents that prevent smooth melting.
  • Keep your heat low and steady; high heat is the enemy of creamy fondue, turning it grainy and separating the fat from the solids.

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