Cheese Fondue

If you’re a cheese lover like me, then this delightful cheese fondue is a must-try. It’s a warm and delicious dish that pairs perfectly with a crisp green salad and generous cubes of French baguette and vegetables. The use of dry white wine, such as Champagne, imparts a delightful flavor to the fondue. The combination of cheeses ensures a smooth and creamy texture without becoming too gooey or stringy. Gather your loved ones around the fondue pot for a fun and interactive dining experience!

Serves 4 to 6

INGREDIENTS:

• 4 teaspoons cornstarch
• Juice of ½ lemon (1–2 tablespoons)
• 1¼ cups Champagne or dry white wine
• 1 large shallot, finely chopped
• 2 cups (about 8 oz) coarsely grated Gruyère cheese
• 1⅓ cups (about 4 oz) coarsely grated Emmenthal cheese
• ½ cup diced rindless Brie or Camembert cheese (about 3 ounces)
• Generous pinch of ground nutmeg
• Pinch of ground white pepper
• 1 French-bread baguette, crust left on, bread cut into 1-inch cubes
• Broccoli, cauliflower, green pepper (optional dipping choices) chopped in large pieces

INSTRUCTIONS:

1. In a small bowl, stir together the cornstarch and lemon juice until the cornstarch dissolves. Set aside.
2. In a fondue pot or heavy medium saucepan (off the heat), combine the Champagne or white wine and chopped shallots. Bring the mixture to a simmer over medium heat. Be cautious when cooking with wine to prevent accidental ignition.
3. Remove the pot from heat and add all the grated cheeses. Stir to combine and allow the cheeses to melt slowly, stirring frequently.
4. Stir in the cornstarch mixture to thicken the fondue.
5. Return the fondue pot to low/medium heat and continue stirring until the cheeses are fully combined and the fondue reaches a smooth, creamy consistency. This thickening process should take about 10 minutes. Season the fondue with ground nutmeg and white pepper.
6. Keep the fondue warm in your fondue pot or over very low heat. Use skewers to dip chunks of bread and chopped vegetables into the fondue.

TIPS:

• Use a mixture of Gruyère and Emmenthal cheeses for the classic fondue flavor. Adding a bit of Brie or Camembert will add a rich and velvety touch.
• To ensure a smooth fondue, grate the cheeses coarsely. Finely grated cheese may clump and create an uneven texture.
• For dipping, cut the French baguette into 1-inch cubes, leaving the crust on. The crust adds a lovely texture to the fondue experience.
• Opt for a mix of vegetables like broccoli, cauliflower, and green pepper to complement the cheese flavors and add a pop of color to your fondue spread.
• If the fondue thickens too much, thin it with a few teaspoons of wine or Champagne. Stir the mixture over heat until well combined.

This cheese fondue is the ultimate comfort food, perfect for gatherings and special occasions. The melted cheese, infused with the flavors of white wine and a hint of nutmeg, will delight your taste buds and create a memorable dining experience. Gather your friends and family, and let the dipping fun begin! Enjoy the creamy, cheesy goodness of this classic cheese fondue.