Classic Cheese Fondue

The recipe makes much more cheese fondue than this; we dug in and ate almost the whole pot before I remembered to take a picture!

Now, I don’t know if I’ve said this before, but I love cheese. I could be a vegetarian, but never a vegan, I just couldn’t live without cheese. (My husband and I love to go out for fondue; we always end up getting the full dinner, but we’d both be happy with just the cheese and chocolate I think.)

My fondue pot came with a bunch of different cheese fondue recipes. We made the classic cheese fondue first – we love eating it so much I still haven’t tried any of the other cheese fondue recipes that it came with! One note – our fondue pot is an electric one; I have modified this recipe so you can use it with any type of fondue pot.

Ingredients

  • 1 pound Gruyere cheese (not processed), grated
  • ¾ pound Emmenthal cheese, grated (we usually sub Swiss instead)
  • 6 teaspoons cornstarch (I use arrowroot)
  • 1-½ teaspoons dry mustard
  • 1 clove garlic, peeled and cut in half
  • 2-¼ cups dry white wine – not chardonnay (I use Pinot Grigio)
  • 2-½ tablespoons Kirschwasser (to be honest, I don’t use this, it’s such a small amount)
  • Dipping ingredients, cut into cubes or bite size

Directions

Place the grated cheese in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely.

Rub the bottom and lower half of the sides of the fondue pot with the cut sides of the garlic cloves. Add the white wine to the fondue pot, and then begin to heat the pot. Heat the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling one handful at a time; don’t add any more cheese until each handful is completely melted and smooth. The mixture will slowly thicken. When all the cheese has been added, stir in the Kirschwasser and serve. Reduce the temperature of the pot at this point to allow the fondue to simmer; it should never boil.

We like to serve our cheese fondue with bread, apples, carrots, cauliflower, and broccoli. Our fondue recipe suggests blanching the veggies to crisp-tender (we just eat them raw), or trying cooked but firm new potatoes. Enjoy!