Classic Cheese Fondue Recipe
This classic cheese fondue is rich, creamy, and perfect for dipping bread, veggies, and more. A retro favorite that makes any gathering cozy and fun!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Fondue:
1/3 pound Gruyère cheese (grated)
1/3 pound fontina cheese (grated)
1/3 pound gouda cheese (grated)
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvignon Blanc or Pinot Gris)
1 garlic clove (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy (or kirsch)
1 teaspoon Dijon mustard
1/8 teaspoon freshly grated nutmeg
Suggested Dippers:
Cubed French, sourdough, or pumpernickel bread
Boiled baby potatoes (quartered if large)
Lightly steamed broccoli, cauliflower, and asparagus
Button mushrooms (stems removed)
Cherry tomatoes
Sliced firm apples (like Granny Smith)
Cooked, sliced hot sausage
Instructions
Prep the Cheese:
Grate all cheeses. In a bowl, toss the cheese with cornstarch to coat thoroughly.
Simmer the Base:
In a heavy saucepan or stove-safe fondue pot, bring wine, garlic, and lemon juice to a gentle simmer over medium-low heat.
Melt the Cheese:
Gradually add the cheese mixture, stirring constantly until melted and smooth.
Finish the Fondue:
Stir in brandy, Dijon mustard, and nutmeg. Adjust seasoning as needed.
Serve:
Transfer to a fondue pot if needed. Serve immediately with assorted dippers and fondue forks or skewers.
Notes
Make Ahead: Prepare the fondue 1 day ahead and reheat gently with a splash of wine or stock.
No-Wine Option: Use 1 cup unsalted chicken or vegetable broth instead of wine.
Storage: Refrigerate leftovers for up to 3 days or freeze up to 2 months. Reheat on stovetop with added liquid to restore smoothness.
Important Tip: Always stir continuously and add cheese slowly to prevent clumping.
Find it online: https://elladishes.com/classic-cheese-fondue-recipe/
