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Gruyere and fontina cheeses melt together with garlic, nutmeg, and white wine in this wonderful cheese fondue recipe. A perfect appetizer or delicious snack.
The cheese appetizers are really great.If you make cheese fondue, please try it. Provolatorqueso blanco, or Asian Godip!
Exquisite cheese fondue
Ah, cheese fondue. It’s the ultimate in melty, gooey, decadent deliciousness. And guess what? Making it at home is easier than you think! It’s the perfect appetizer. Simple ingredients, minimal effort, maximum fun. And it’s definitely going to be a hit, because come on, come on.the melted cheese.
Gruyère cheese, the base of cheese fondue, is smooth and rich. Then add fontina for a delicious buttery flavor. The cornstarch thickens the cheese and gives it a dippable flavor. Don’t forget about the wine, lemon, nutmeg, and garlic that take the flavor to the next level. You’ll love it! Serve this cheese fondue at your next gathering and watch it fly off the table.
Table of ingredients
These ingredients create the best flavor and make cheese fondue irresistible. Exact measurements are in the recipe card at the end of the post.
- garlic: It has a rich flavor that is not too strong.
- Gruyère & Fontina: Cheese dream team! Gruyère has a nutty flavor, while fontina has a buttery flavor, and when combined they create a smooth, rich, and appealing wine. Other substitutes include Emmental, Gouda, and Swiss cheese.
- Cornstarch: It thickens the fondue but keeps everything nice and melty. No thick fondue here.
- wine: Pinot Gris, Sauvignon Blanc, Chardonnay – choose your favorite. White wine adds acidity and helps give the fondue the right consistency. (See alcohol substitutes below.)
- lemon juice: It cuts through the richness of the cheese. I really liked it because it added a bright flavor!
- nutmeg: Just a pinch of warm, rustic flavor.
Why use wine?
Adding wine to this cheese fondue is all about science (and to keep it creamy!). It contains tartaric acid, which binds to the proteins in the cheese and prevents it from hardening and becoming stringy.
So if you don’t drink wine, just squeeze out the extra lemon juice. It has a similar tartar-like acidity, which keeps the fondue smooth and easy to soak.
best cheese fondue recipes
Get your favorite dippables ready. This amazing cheese fondue is ready in about 20 minutes. When all the delicious ingredients come together, you won’t be able to stop eating it.
- garlic love: Cut the garlic in half lengthwise and rub the cut end well with the inside of a heavy-bottomed pot. Discard the garlic.
- mixture of cheese and cornstarch: Grate the cheese and place it in a large ziplock bag with the cornstarch. Close the bag and shake until all of the cheese is coated with cornstarch. Then set aside.
- boil the wine: Add the wine and lemon juice to the pot with the garlic and bring to a simmer over medium-low heat.
- mix the cheese: Add the cheese slowly, whisking until smooth after each addition. Continue whisking until there are no lumps and the sauce is smooth. You may need to reduce the heat to avoid overheating the cheese. Never let it boil!
- season: When all the cheese is melted, remove from heat, add nutmeg and mix. Taste and add salt and cracked pepper as needed. Pre-seasoning saltiness will vary depending on the final cheese used, so it’s important to taste before adding salt.
- enjoy:Please enjoy immediately. Keep warm in a fondue pot over a heater, or place the pot over a small candle or sterno.
recipe tips
Add the cheese little by little! If you add too quickly, the temperature of the liquid will drop too quickly, causing the cheese to curdle or curdle.
tips and tricks
Although cheese fondue is very easy to make, there are some additional points to keep in mind to make a great cheese fondue.
- wine alternatives: Instead of wine, you can add 2 to 3 teaspoons of lemon juice to unsalted chicken or vegetable soups for added acidity. You can also use dry non-alcoholic white wine if you have it.
- boil the wine: Bring the wine to a full boil. It’s not a rolling boil, but it’s not a very low heat either. If you add cheese when the liquid is too hot or too cold, the cheese may not melt properly and may curdle or curdle and separate.
- Try shredding your own cheese: Do not use shredded cheese. These cheeses are coated with an anti-caking agent to prevent them from clumping inside the package. This coating prevents the cheese from melting smoothly into the cheese fondue.
- do not overheat: Don’t overheat the cheese fondue once you add the cheese! When cheese gets too hot, it releases an enzyme called casein. This causes the cheese to solidify into stringy balls and separate from the liquid. If you notice the cheese starting to harden early, you can stop the process by stirring in a teaspoon or two of fresh lemon juice or a little wine.
- Keep warm: Warm the cheese fondue with a short candle or starfire. Use fireproof pots and pots that distribute heat evenly, such as stainless steel, cast iron, or ceramic.
- Soak whatever you like! Dipping options that go well with this cheese fondue include bread cubes, crostini, roasted potatoes, cooked vegetables like broccoli and cauliflower, sausage, meatballs, apples, and pears.
How to store leftover cheese fondue
Leftover cheese fondue can be stored in the refrigerator for 3 to 4 days. Reheat on the stove over low heat. Whisk as it melts to help it melt more evenly. Be careful not to overheat!
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Cut the garlic in half lengthwise and rub the cut end against the inside of a heavy-bottomed pot. Discard the garlic.
Grate the cheese and place it in a large Ziploc bag with the cornstarch. Close the bag and shake until all of the cheese is coated with cornstarch. Let’s set it aside.
Add the wine and lemon juice to the pot with the garlic and bring to a simmer over medium-low heat.
Slowly add the cheese, beating until smooth after each addition. Continue whisking until there are no lumps and the sauce is smooth. You may need to reduce the heat to avoid overheating the cheese. Never let it boil!
Once all the cheese has melted, remove from the heat and stir in the nutmeg. Taste and add salt and cracked pepper as needed. Pre-seasoning saltiness will vary depending on the final cheese used, so it’s important to taste before adding salt.
Serve immediately. Keep warm in a fondue pot over a heater, or place the pot over a small candle or sterno.
calorie: 522kcalcarbohydrates: 7gprotein: 32gfat: 36gSaturated fat: twenty twogPolyunsaturated fats: 2gMonounsaturated fats: 11gcholesterol: 128mgsodium: 862mgpotassium: 130mgfiber: 0.1gsugar: 2gVitamin A: 1056IUVitamin C: 1mgcalcium: 892mgiron: 0.4mg
Nutritional information is automatically calculated and should only be used as a rough guide.