Cheese Fondue

fondue pot in the middle of photo with apple slices in upper right hand corner and bread cubes in lower left a hand with a fondue fork dipping bread into melted cheese fondue

Sheila

The perfect method for melting cheese in a traditional fondue pot and suggestions on all the morsels that can be dipped into this perfect warm creamy cheese.

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer

Cuisine appetizer, swiss

Servings people

Calories 689 kcal

Equipment

fondue pot electric or with a sterno

Ingredients

6 cups Gruyere cheese shredded
6 ounces Brie cut rind off and cube
4 tsp cornstarch
2 tbsp Kirsch Liquor if you can't find it leave it out
1 1/4 cups dry Chardonnay or Sauvignon Blanc
1 whole lemon juiced
1/4 tsp pepper freshly ground
1 dash nutmeg
1 garlic clove peeled and sliced in half

Instructions

Shred Gruyere cheese and prepare brie, toss in a bowl with the cornstarch set aside.
(You can actually do this step hours before and keep it in the refrigerator until you are ready to melt the cheese.)
Rub the inside of the fondue pot with the garlic clove.
Light burning element under fondue pot. Add the juice of one lemon and half of the wine, and gradually add cheese, stirring continually with a wooden spoon or rubber spatula. As the cheese melts, continue to add the remainder of the wine and cheese. Don't lose heart. It will seem like a large lump of cheese that you can't dip anything into for a little bit, then all of a sudden, it will loosen up and become amazing dippable cheese fondue. Keep stirring. When cheese gets bubbly and smooths out, add the pepper, dash or two of nutmeg, and a tablespoon of Kirsch liquor if you have it. Continue to stir until smooth. This process may take 15-25 minutes.
Keep stirring. When the cheese gets bubbly, add the pepper, a dash or two of nutmeg, and a tablespoon of Kirsch liquor if you have it. Continue to stir until smooth. This process may take 15-25 minutes.
Remember fondue is not for the hurried eater, relax, pour your guest a glass of wine and take turns stirring your cheese fondue.

Notes

Dippers: french baguette cut into cubes, sweet mini gherkins, roasted mini onions, red peppers sliced, sauteed mushrooms, mini fingerling potatoes roasted, granny smith apple slices

Nutrition

Calories: 689kcalCarbohydrates: 4gProtein: 45gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 174mgSodium: 1125mgPotassium: 197mgFiber: 0.1gSugar: 1gVitamin A: 1420IUVitamin C: 0.2mgCalcium: 1391mgIron: 1mg

Keyword appetizer, cheese, dip, fondue