Surprise everyone with this wonderful cheese fondue. Have your favorite wine ready, as it is the perfect pairing. Let’s get to the recipe!
Ingredients for the perfect cheese fondue:
- 2 tablespoons cornstarch;
- 2 tablespoons brandy or kirsch (optional);
- White pepper to taste;
- Bread of your choice (crusty bread works best);
- 1 garlic clove;
- 2 cups dry white wine;
- 1.5 lbs (approx. 700g) Swiss-style cheese (like Gruyère or Emmental), coarsely grated.
How to make cheese fondue:
- First, rub the garlic clove thoroughly over the bottom and sides of a fondue pot;
- Add the white wine to the pot;
- Place over medium heat and bring to a simmer (do not let it reach a full boil);
- Gradually add the cheese, stirring constantly with a wooden spoon until it is completely melted;
- In a small bowl, mix the brandy with the cornstarch and add this mixture to the pot;
- Keep stirring constantly;
- Cook for a few more minutes until you reach a smooth, thick consistency;
- Season with a pinch of white pepper;
- Transfer to a fondue burner (rechaud) at the table to keep it warm;
- Cut your bread into bite-sized cubes, ensuring each piece has some crust;
- Serve immediately and enjoy!
- Bon Appétit!
Pro Tip:
To prevent the cheese from sticking to the bottom of the pot, we recommend adding the cheese gradually in small batches. Stir until each portion is completely melted before adding more. This ensures a smooth, creamy, and uniform consistency, preventing clumping.
Did you know?
Cheese fondue is a traditional Swiss specialty. It is believed to have originated in the Swiss Alps, where shepherds melted cheese during the winter as a warm, comforting meal. Cheese fondue gained international popularity in the 1950s and remains a beloved dish around the world today.
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