Cheese Fondue
598kcal29g protein24.7g fat53.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy · sometimes contains egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelegg (emmental) · peanut (emmental) · tree nut (emmental) · sesame (emmental) · soy (emmental) · shellfish (emmental) · fish (emmental)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 400 g | Gruyere (grated) |
| 300 g | Emmental (grated) |
| 350 ml | dry white wine |
| 2 tbsp | cornstarch |
| 1 clove | garlic |
| 600 g | bread (cubed) |
Steps
- prep3 minpot lightly perfumedRub the inside of the fondue pot with the cut garlic clove, then discard or leave it according to taste. This gives garlic aroma without introducing a large amount of raw garlic into the cheese emulsion.
- simmer4 minwine steaming but not aggressively boilingWarm the wine until steaming. Avoid a hard boil, which drives off liquid rapidly and makes it harder to melt the cheese into a stable ratio.
- mix10 mincheese added gradually and fully meltedToss the grated cheeses with cornstarch, then add them to the wine a handful at a time, stirring until each addition melts before adding more. Dumping all the cheese in at once drops the temperature and encourages clumping and oil separation.
- simmer3 minsmooth, glossy, gently bubblingKeep stirring over gentle heat until the fondue is smooth and glossy. If it becomes too thick, loosen with a small splash of warm wine; if it boils hard, reduce the heat before the fat separates.
- top2 minkept just warm at tableTransfer to the table burner and maintain only enough heat to keep the cheese fluid. Dip bread cubes as you eat, stirring the pot naturally with each dip so the cheese does not scorch on the bottom.