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Classic Cheese Fondue
Created by: Howcan Team
Ingredients
- 1 clove of garlic, halved
- 1 cup of dry white wine
- 1 tablespoon of lemon juice
- 8 ounces of Gruyere cheese, shredded
- 8 ounces of Emmental cheese, shredded
- 2 tablespoons of all-purpose flour
- 1/4 teaspoon of nutmeg
- 1 French baguette, cut into bite-sized cubes
Instructions
- Rub the inside of a fondue pot with the cut sides of the garlic clove, then discard the garlic.
- Pour the white wine and lemon juice into the fondue pot and heat over medium heat until it begins to simmer.
- In a bowl, toss the shredded Gruyere and Emmental cheese with the flour until the cheese is evenly coated.
- Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until the cheese is melted and the mixture is smooth.
- Stir in the nutmeg.
- Place the fondue pot over a fondue burner and adjust the heat to maintain a gentle bubble.
- Serve with the French baguette cubes for dipping.
Cheese fondue originated in the Swiss Alps as a way for shepherds to use up hardened cheese and stale bread during the winter months. The dish gained popularity in the 1930s when Swiss chefs began serving it in their restaurants. Today, it's a beloved communal dish, perfect for social gatherings. The best cheese fondue can be found in the Alpine regions of Switzerland, where local cheeses like Gruyère and Emmental are used. The key to a perfect fondue lies in the quality of the cheese and the right balance of wine and seasonings. For a twist, some chefs add a splash of kirsch for a subtle fruity flavor.
25 min
4
350 calories
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