Cooked - Cheese Fondue

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cheese Fondue

6.0

⅓ pound firm alpine-style cheese (such as gruyere)

⅓ pound fontina

⅓ pound gouda

2 tablespoons cornstarch

1 cup dry white wine (such as Sauvignon Blanc)

1 clove garlic (minced)

1 tablespoon fresh lemon juice

1 tablespoon brandy

1 teaspoon Dijon mustard

⅛ teaspoon nutmeg

Boiled baby new potatoes in their skins (quartered if large)

Lightly steamed broccoli florets

Lightly steamed cauliflower florets

Lightly steamed asparagus

Button mushrooms (wiped clean and stems removed)

Cherry tomatoes

Sliced firm apples (such as Granny Smith)

Cooked sliced hot sausage

Cubed French, sourdough, and/or pumpernickel bread

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.
Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.
Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot.
Serve with fondue forks or wooden skewers. Dip and enjoy!

Course🍤Appetizer

Diets🥩Carnivore...

CategoryFondue

Cuisine🇨🇭Swiss

Occasions🤝Gathering🎊Party

Season❄️Winter

DifficultyMedium ⏰ 20m

Created 81 weeks ago

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