Classic Cheese Fondue Variations
Ready In: 10 mins
Serves: 10
Ingredients
- 3 cups brick cheese or 3 cups Fontina cheese or 3 cups muenster cheese, shredded
- 1 cup gruyere
- 1 1⁄2 teaspoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon lemon juice
Directions
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off