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Classic Cheese Fondue
Created by: Howcan Team
Ingredients
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 8 ounces Gruyere cheese, shredded
- 8 ounces Emmental cheese, shredded
- 2 tablespoons all-purpose flour
- 1/4 teaspoon 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.
- Pour the white wine and lemon juice into the 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.
Fondue originated in Switzerland as a way to use up hardened cheese and stale bread. The dish gained popularity in the 1930s when Swiss chefs began serving it in their restaurants. The traditional recipe includes Gruyère and Emmental cheeses, white wine, and a splash of kirsch. The mixture is heated in a communal pot, and diners dip pieces of bread into the gooey, melted cheese using long forks. Today, the best fondue can still be found in the Swiss Alps, where it's a beloved après-ski tradition. For a twist, try chocolate fondue, where fruits and marshmallows are dipped into melted chocolate.
25 min
4
350 calories
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