Cheese Fondue Recipe
A Swiss Alps Meal
Cheese fondue a classic Swiss meal simply made with cheese, wine and a bit of lemon and garlic. This is a foolproof recipe that takes minutes to prepare. The results are a smooth cheesy dip for crusty bread and vegetables. With our dark, cold winter nights cheese fondue satisfies our need for sustenance that is warm and creamy. Cozy up to the Pyeongchang Winter Olympics and remove the chill of the competition with this cheese fondue recipe.
1 clove of garlic
1 cup of white wine
1/2 lb. Emmentaler cheese, grated
1/2 lb. Gruyère cheese, grated
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Kosher salt and fresh group pepper
Bread cubed and vegetables lightly blanched
Rub the inside of a stainless steel mixing bowl with the clove of garlic. Place the bowl over a pot of simmering water. Add the wine and heat until steaming.
Grate the cheese and toss with the cornstarch. Add some cheese in handfuls to the heated wine and stir until melted before adding more. Make sure the heat is turned down to a simmer while adding the cheese or there may be a risk of it breaking up. When everything is melted and glossy stir in the lemon, salt and pepper.
Transfer to a fondue pot to keep warm. If the fondue thickens you can add a small amount of wine.
Serve with crusty bread and lightly blanched vegetable of your choice.