This Swiss Cheese Fondue Recipe is so easy to make. You don't even have to own a fondue pot! In a pot, you'll combine dry white wine and few other aromatics. Gently melt Gruyere and Swiss Cheese until smooth. I transfer the melted cheese mixture into my fondue pot, with a "sterno" to keep it warm. Chunks of bread and "al dente" vegetables makes this a fun Fondue Party at home-- for a lot less cost than at a fancy restaurant.
Course Appetizer
Cuisine French
Keyword Cheese Fondue
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Debby - www.AFeastfortheEyes.net
Equipment
1 fondue pot with sterno OR
1 electric fondue pot OR
1 medium size pot
1 whisk or wooden spoon
Ingredients
1/2poundimported Swiss cheeseshredded
1/2poundGruyere cheeseshredded
2tablespoonscornstarchsee instruction notes
1garlic clovepeeled
1cupdry white wineI used Pino Grigio
1tablespoonlemon juice
1tablespooncherry brandysuch as kirsch
1/2teaspoondry mustard
Pinchnutmeg
Assorted dipperssuggestion: carrots, broccoli, asparagus, cooked small potatoes, green apple slices
1smallbaguettesliced into bite-sized chunks (traditional)
Instructions
For the dippers:
If using vegetables, blanch the vegetables and set aside.
For the cheese fondue:
In a small bowl, coat the cheeses with cornstarch and set aside. NOTE: (skip this step if you are using packaged, pre-shredded cheese). Rub the inside of the ceramic fondue pot with the garlic, then discard. NOTE: my fondue pot is made of stainless steel, but I still rubbed garlic all over. You can use a regular pot, if you don't own a traditional fondue pot.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods around fondue pot (a Lazy Susan would be ideaL). Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Notes
Ceramic Fondue Pot I would consider buying. Recipe source: Adapted from Food Network