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Classic Cheese Fondue Recipe

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★★★★★

4.8 from 106 reviews

This Classic Cheese Fondue Recipe features a creamy blend of Swiss and Gruyere cheeses melted into a savory sauce with white wine and thickened with cornstarch. Served warm with a variety of fresh dippers like grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices, this fondue is an inviting and elegant dish perfect for sharing with friends and family.

Ingredients

Scale

Fondue Base

  • 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

  1. Prepare the Pot: Rub the interior of a 4-quart saucepan with the cut sides of the garlic clove to infuse a subtle garlic aroma. Discard the garlic once the pot is fragrant.
  2. Heat the Wine: Pour the Sauvignon Blanc wine into the garlic-rubbed pot and bring it to a gentle simmer over medium heat, ensuring the wine is warm but not boiling.
  3. Make Cornstarch Slurry: In a small bowl, mix the cornstarch and water together to create a smooth slurry. Set aside to use later for thickening the fondue.
  4. 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 prevent clumping. Continue stirring until the cheese has fully melted and the mixture is creamy. Avoid boiling.
  5. Thicken the Fondue: Re-stir the cornstarch slurry as it may have settled, then add it to the cheese mixture. Stir constantly in the same figure-8 motion until the fondue thickens slightly, which should take about 5 to 8 minutes without boiling.
  6. Serve Warm: Transfer the fondue to a fondue pot set over a low flame to keep warm, or serve directly from the saucepan placed on a trivet. Provide assorted dippers such as grape tomatoes, carrot sticks, roasted fingerling potatoes, French bread cubes, and apple slices alongside for dipping. Serve immediately for best taste and texture.

Notes

  • Use a dry white wine like Sauvignon Blanc for the best flavor and to prevent bitterness.
  • Grate cheeses freshly for smoother melting and better texture.
  • Stirring in a figure-8 or zigzag motion helps prevent the cheese from clumping and ensures a smooth fondue.
  • Do not boil the cheese mixture as this can cause the cheese to separate or become grainy.
  • Keep the fondue warm but not hot to maintain its creamy consistency during serving.
  • If fondue becomes too thick, stir in a splash of wine to loosen.

Keywords: cheese fondue, classic fondue, Swiss cheese recipe, Gruyere cheese, fondue with white wine, appetizer, dipping sauce, party recipe

Find it online: https://bitesizedbenny.com/classic-cheese-fondue-recipe/