Classic Cheese Fondue Recipe
Enjoy a classic Swiss cheese fondue featuring a creamy blend of Swiss and Gruyere cheeses melted with Sauvignon Blanc wine. This traditional recipe is perfect for sharing with assorted dippers like fresh bread, vegetables, and fruits, making for a cozy and interactive dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
Ingredients
Scale
Cheese Fondue
- 1 clove garlic
- 1.5 cups Sauvignon Blanc wine
- 1 tbsp cornstarch
- 1 tbsp water
- 0.5 lb Swiss cheese, grated
- 0.5 lb Gruyere cheese, grated
Dippers
- Grape tomatoes
- Carrot sticks
- Roasted fingerling potatoes
- French bread cubes
- Apple slices
Instructions
- Prepare the pot: Rub the interior of a 4-quart saucepan with the cut sides of the garlic clove, then discard the garlic to infuse a subtle garlic aroma into the fondue.
- Heat the wine: Pour the Sauvignon Blanc wine into the pot and bring it to a gentle simmer over medium heat, which will help in melting the cheese smoothly.
- Make cornstarch slurry: In a small bowl, mix the cornstarch and water together until smooth to create a slurry; set aside to prevent lumps in the fondue.
- Incorporate the cheese: Gradually add the grated Swiss and Gruyere cheeses to the simmering wine, stirring constantly in a figure-8 or zigzag motion to avoid clumping. Continue until the mixture is fully melted and creamy, ensuring it does not boil.
- Thicken the fondue: Re-stir the cornstarch slurry and add it slowly to the cheese mixture. Stir continuously in the same figure-8 motion until the fondue thickens slightly, approximately 5 to 8 minutes.
- Serve: Transfer the hot fondue to a fondue pot with a low flame to keep warm, or serve it directly from the saucepan placed on a trivet. Accompany with assorted dippers like grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices. Enjoy immediately.
Notes
- Use freshly grated cheese for best melting and flavor.
- Do not let the fondue boil as it can cause the cheese to become grainy.
- Stirring in a figure-8 pattern helps prevent cheese clumping and promotes smooth texture.
- If the fondue becomes too thick, add a splash of white wine to loosen it.
- Leftover fondue can be refrigerated and gently reheated with a little wine or milk to restore consistency.
Keywords: cheese fondue, classic fondue, Swiss cheese fondue, Gruyere fondue, wine cheese dip, party appetizer, melting cheese, dippers
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