Cheese Fondue
Cheese fondue melts grated Gruyere and Emmental into warmed white wine to create a thick, glossy cheese dip served with cubed baguette. Rubbing the inside of the pot with a halved garlic clove lays down a gentle garlic base before the wine goes in. Tossing the grated cheese with cornstarch before adding it gradually to the warm wine is what prevents the proteins from clumping and keeps the texture smooth and flowing. A small amount of lemon juice cuts through the richness of the cheese, and the wine's acidity balances the salt from the aged cheeses. The heat must stay low throughout - high flame causes the fat to separate from the protein almost immediately, turning the fondue grainy.
Adjust Servings
Instructions
- 1
Grate cheeses and toss lightly with cornstarch.
- 2
Rub the inside of the pot with cut garlic.
- 3
Warm wine and lemon juice over low heat.
- 4
Add cheese gradually, stirring until smooth and melted.
- 5
Keep warm on low and serve with bread for dipping.
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Nutrition (per serving)
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