Description
This classic Cheese Fondue recipe combines a blend of Gruyère, Fontina, and Gouda cheeses melted together with white wine, garlic, and a hint of brandy for a rich, creamy dipping sauce. Perfect for sharing, this fondue is served with an assortment of bite-sized bread cubes, vegetables, fruits, and cooked meats, making it a delightful centerpiece for any gathering.
Ingredients
Scale
Cheese Mixture
- 1/3 pound Gruyère cheese, grated
- 1/3 pound Fontina cheese, grated
- 1/3 pound Gouda cheese, grated
- 2 tablespoons cornstarch
Fondue Base
- 1 cup dry white wine
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
Dipping Items
- Cubed French, sourdough, or pumpernickel bread
- Boiled baby new potatoes
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus spears
- Button mushrooms
- Cherry tomatoes
- Sliced firm apples
- Cooked sliced hot sausage
Instructions
- Prepare the Cheese Blend: Grate all the cheeses and place them into a medium bowl. Add the cornstarch and toss thoroughly to coat the cheese pieces evenly, which helps prevent clumping during melting.
- Heat the Base: In a stove-safe fondue pot or heavy saucepan, combine the dry white wine, garlic clove, and fresh lemon juice. Bring this mixture to a gentle simmer over medium-low heat to infuse flavors and prepare for the cheese.
- Add Cheese Gradually: Add the cheese mixture a little at a time to the simmering liquid, stirring well after each addition. This gradual incorporation ensures a smooth, creamy fondue without lumps.
- Season the Fondue: Once the cheese is fully melted and smooth, stir in the brandy, Dijon mustard, and nutmeg. These ingredients add depth of flavor and a harmonious balance to the rich cheese.
- Prepare Dipping Platter: Arrange an assortment of bite-sized dipping foods such as cubed bread, steamed vegetables, mushrooms, cherry tomatoes, sliced apples, and cooked sausage on a serving platter, providing a range of textures and flavors.
- Serve: If not already in a fondue pot, carefully transfer the cheese mixture to one. Serve immediately with fondue forks or wooden skewers for dipping and enjoy the warm, creamy cheese with your chosen bites.
Notes
- Use good quality cheeses for the best flavor and melting properties.
- Keep the fondue warm during serving to maintain a smooth texture, using a fondue pot with a heat source is recommended.
- Feel free to experiment with other dippers like cooked meats, vegetables, or fruits for variety.
- Stir frequently during cooking to prevent cheese from sticking or burning at the bottom.
- For a non-alcoholic version, replace white wine and brandy with broth and omit alcohol-based ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
Keywords: cheese fondue recipe, Gruyère fondue, cheese dipping sauce, Swiss fondue, party appetizer, melted cheese dip
