Description
A delicious and creamy cheese fondue made with Gruyère and Swiss cheese, perfect for gatherings and cozy nights in.
Ingredients
Units
Scale
Cheese and Wine Base
- 8 ounces Gruyère cheese (Grated)
- 8 ounces Swiss cheese (Emmental) (Grated)
- 1 cup dry white wine (Choose a wine you would drink)
Flavor Enhancers
- 1 clove garlic (Cut in half to rub the pot)
- 2 tablespoons cornstarch (To keep fondue smooth)
- 1 tablespoon Dijon mustard (Adds depth of flavor)
- 1 pinch nutmeg (To enhance flavor)
- 1 tablespoon lemon juice (Optional, for brightness)
Instructions
Preparation
- Rub the inside of your fondue pot with the cut garlic clove.
- Pour the dry white wine into the pot and warm it over medium-low heat until hot but not boiling.
- Grate Gruyère and Swiss cheese, then toss with cornstarch until coated.
Cooking
- Gradually add the cheese to the warm wine, one handful at a time, stirring until melted before adding more.
- Stir in the Dijon mustard, pinch of nutmeg, and any optional lemon juice.
- Keep the fondue on low heat while serving, allowing guests to dip their chosen items.
Notes
For a complete experience, prepare dippers ahead of time, such as crusty bread cubes, roasted baby potatoes, or lightly steamed broccoli and cauliflower. Store leftover fondue in the fridge for 2 to 3 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Cuisine: European, swiss
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 20
- Protein: 20
