Savory Cheese Fondue Blend (Printable Version)
A rich blend of melted Gruyère and Emmental cheeses with white wine and garlic for flavorful dipping.
# What You Need:
→ Cheeses
01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated
→ Liquid & Flavorings
03 - 1 clove garlic, halved
04 - 10 fl oz dry white wine
05 - 1 tsp lemon juice
06 - 1 tbsp cornstarch
07 - 2 tbsp kirsch (optional)
08 - Freshly ground black pepper, to taste
09 - Freshly grated nutmeg, to taste
→ For Serving
10 - 1 baguette, cut into bite-sized cubes
11 - Assorted raw vegetables (e.g., broccoli florets, cherry tomatoes, bell pepper strips)
# How to Make It:
01 - Rub the interior of a heavy-bottomed fondue pot or saucepan with the cut sides of the garlic clove, then discard the garlic.
02 - Combine the white wine and lemon juice in the pot and gently heat over medium-low until steaming without boiling.
03 - Gradually add the grated Gruyère and Emmental cheese, stirring constantly in a figure-eight motion until the mixture is smooth and melted.
04 - Dissolve cornstarch in kirsch or water if omitting kirsch, then stir into the cheese mixture.
05 - Continue stirring until thickened and glossy. Season with freshly ground black pepper and grated nutmeg to taste.
06 - Transfer to a tabletop burner and serve immediately with bread cubes and assorted vegetables using long forks.
# Expert Tips:
01 -
- It feels like sharing a cozy moment with friends over bubbling, creamy cheese
- The balance of sharp and smooth cheeses makes it uniquely satisfying every time
02 -
- Do not let the heat get too high or the cheese will seize up and become grainy
- Stir constantly in a figure-eight to maintain smoothness and prevent sticking
03 -
- Use a heavy-bottomed pot to evenly distribute heat and avoid burning
- Constant gentle stirring and figure-eight motions keep the fondue smooth and creamy