top of page
12.jpg

Cheese Fondue

Prep Time:

Cook Time:

20 min

Serves:

6

Category:

Side

Author:

Tyler Florence

15 min

Rate Us
green squash.jpg
spatula
strawberry.jpg
strawberry.jpg

About the Recipe

lemon
lemon
whisk

I like to serve my cheese fondue with the following items for dipping: blanched broccoli, snap peas, cauliflower and roasted carrots. I also include large bread cubes and cornichons.

Ingredients

1/2 lb of imported Swiss cheese such as Emmenthaler

1/2 lb of Gruyere cheese

2 TBSP of cornstarch or arrowroot

1 clove of garlic

1 cup of dry white wine

1 TBSP of freshly squeezed lemon juice

1 TBSP of cherry brandy such as Kirsch

1/2 tsp of dry mustard

pinch of nutmeg

Frying Pan
cupcake
cupcake

Preparation

Step 1: Shred both cheeses and place in a bowl together with the cornstarch and toss to coat the cheeses.


Step 2: Cut the garlic clove in half and rub the cut sides of the clove inside the bowl of a fondue pot and then discard.


Step 3: Combine the wine and the lemon juice in a pot and heat on medium heat. Bring to a simmer. Gradually stir the cheese into the simmering wine stirring gently with each addition. The melting cheese will gradually get to a smooth consistency. Once this happens, add the dry mustard, the cherry brandy, and the nutmeg. stir to incorporate.


Step 4: Transfer the mixture to a fondue pot and keep warm. Enjoy with bread cubes, blanched veggies, or boiled or oven roasted potatoes.

hand mixer

Buon Appetito!

Write a Review!
Rate Us
PoorFairGoodVery goodExcellent

Thanks for submitting!

average rating is null out of 5

average rating is null out of 5

average rating is null out of 5

bottom of page