Chef's Classic Cheese Fondue

Classic Cheese Fondue

Recommended Tools:
Swissmar Fondue Pot
JK Adams Cutting Board (find it at Chef’s!)
8″ Ikon Cook’s Knife by Wusthof (find it at Chef’s!)


Ingredients:
1/3 pound Gruyere, grated
1/3 pound Fontina, grated
1/3 pound Gouda, grated
2 Tbsp cornstarch
1 cup dry white wine
1 garlic clove, minced
1 Tbsp fresh lemon juice
1 Tbsp brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Items to serve with fondue (i.e. toasted bread, raw vegetables, fruits, etc.)

Directions:
In a fondue pot or heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.

Note: If you do not want minced garlic in your fondue, simply run a cut clove around the inside of your pan.

In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces. Add the cheeses into the simmering liquid a little at a time, stirring well between each addition. Once smooth, stir in the brandy, mustard, and nutmeg. Keep warm over low heat while you prepare items to use for dipping.

Arrange an assortment of bite-sized dipping foods on a platter. (Be sure vegetables and fruits are not wet or the fondue will not coat them properly.)

Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Make-ahead Tip: Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional warm white wine as needed to thin the fondue and reach the right consistency.

Serves 4

From our kitchen to yours…Cucina Felice!


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Michele at Chef's
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