Classic Cheese Fondue

  • Prep Time 10 min
  • Total Time 20 min
  • Serves: 8

Ingredients

  • 1 ¼ cups dry white wine 300 mL
  • 1 to 2 cloves garlic, peeled and halved lengthwise
  • 1 lb Gruyère, Comté or Emmental cheese, coarsely grated 500g
  • 2 tbsp cornstarch 30 mL
  • ½ tsp dry mustard 2 mL
  • ⅓ cup 18% table cream, plus more to thin 75 mL
  • 1 tbsp lemon juice 15 mL
  • 1 tbsp kirsch (cherry brandy) or brandy, optional 15 mL
  • 1/8 tsp nutmeg 0.5 mL
  • 1/8 tsp pepper 0.5 mL

Directions

  • Step 1

    In bowl, toss cheese with cornstarch to coat. Set aside.

  • Step 2

    In heavy-bottomed medium saucepan, combine wine and garlic. Cover and simmer 2 min. over medium heat. Uncover and discard garlic. Reduce heat to medium-low. Whisk in mustard. Adding a handful at a time, whisk in cheese mixture until smooth after each addition. Whisk in cream, lemon juice, kirsch or brandy (if using), nutmeg and pepper until smooth. Adjust consistency, if desired, by whisking in additional spoonfuls of cream.

  • Step 3

    Pour into heated fondue pot or other gentle heat source such as slow cooker or double boiler. Serve with assorted foods for dipping: crusty bread, cooked potatoes, raw vegetables such as broccoli, cauliflower, cornichons, mushrooms, or fruits such as apple and pear.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 290
  • Fat 20 g
  • Saturated Fat 12 g
  • Carbs 3 g
  • Sugar 1 g
  • Protein 17 g
  • Cholesterol 70 mg
  • Fibre 0
  • Sodium 220 mg