One of my favorite foods to enjoy on Christmas Eve or New Year’s Eve is classic cheese fondue. It’s fun, festive and a great way to share food with company and loved ones. This is a pretty straightforward, classic Swiss-style cheese fondue. Enjoy it with cubed bread, blanched or raw veggies, fingerling potatoes, etc.
- 1 medium clove garlic, peeled and cut in half
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Gris, plus more as needed
- 1/2 pound Emmentaler cheese, grated
- 1/2 pound Gruyère cheese, grated
- 1 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- 1 Tbsp Kirsch (optional)
- Kosher salt and freshly ground white or black pepper
- Toasted bread cubed, fingerling potatoes, and/or lightly blanched vegetables, for dipping
- Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow the bowl to come into direct contact with the water).
- Add the cup of wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.
- Working over low heat, add cheese one handful at a time, stirring until mostly melted before adding the next handful. Continue until all of the cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes. It is important that the fondue stays below a simmer once you start adding the cheese, or there’s a risk it could break.
- Stir in the lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer the fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes, fingerling potatoes, and lightly blanched vegetables for dipping. If the fondue begins to thicken too much, add a small splash of wine to loosen it.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.