Cheese Fondue


cheese-fondue

cheese fondue pin

You can serve this delicious, spicy and creamy fondue in a traditional fondue pot, assorted with various types of cheese, olives, bread, crackers and some fruit (grapes or figs maybe!). Kids love it as a bread spread!

Ingredients

FOR THE FONDUE:

  •  1/3 pound firm alpine-style cheese — such as gruyere
  •  third pound fontina
  •  1/3 pound gouda
  •  2 tablespoons cornstarch
  •  1 cup dry white wine — such as Sauvignon Blanc
  •  one clove garlic — minced
  •  1 tablespoon fresh lemon juice
  •  one tablespoon brandy
  •  1 teaspoon Dijon mustard
  •  1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

  •  Boiled baby new potatoes in their skins — quartered if large
  •  Lightly steamed broccoli florets
  •  or lightly steamed cauliflower florets
  •  maybe 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

cheese fondue recipe

Instructions

  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  2. 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 between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  3. 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!If you are into this recipe, you could also try our Instant Pot Mashed Potatoes!

Nutritional Info

cheese fondue nutritional info