Need a quick and easy appetizer? Bring back the 70's with this Classic Cheese Fondue! Ready in 15-minutes!
Serve this Swiss cheese appetizer with bread, tomatoes, mushrooms, shrimp--just about everything goes great with fondue!
There's nothing more fun than inviting a group of friends over to gather around the fondue pot!
Fondue is fun and you'll love this easy recipe!
Cocktail-party foods have a tendency to trend and back in the 70's, all the rage was over fondue! Creamy, warm cheese served in a sterno-lit chafing dish with an assortment of "dippers," (typically french bread) on a metal skewer.
So throw on your bell bottoms, slice up the French bread and let's bring back the 70's with this classic party dish!
What you'll need:
Cheese, cornstarch, nutmeg, a clove of garlic and lemon juice...that's it!
Since this dish is all about the cheese, you want the best quality aged fromage from a specialty store or the gourmet department of your grocer. Any one, or a combination of these, makes a delicious dip!
- Gruyere is a favorite in Swiss fondue because it offers a nutty, buttery flavor and melts beautifully!
- Emmental, also known as Emmentaler or Emmental, is basically Swiss offers a slight tangy flavor.
- Fontina is also from cow's milk, and has a nutty, yet slightly sweet flavor. When combined, these three cheese varieties make the perfect fondue for dipping bread and enjoying a glass of wine.
How to make it:
Make this party dip in a big saucepan on the stovetop, then transfer it to the a warm fondue pot.
Sprinkle cornstarch over shredded cheese and combine well
Coat the cheese well with the cornstarch
Pour a little wine and place a garlic clove in a saucepan; heat on medium; add cheese, remove garlic clove, add lemon juice, nutmeg and taste for salt and pepper
How to serve
You'll want to invest in a fondue pot or chafing dish.
Most traditional fondue servers stand over a direct heat source, generally a can of Sterno®, which keeps the cheese warm.
There are several fondue pots on the market (both traditional and electric), and each comes with 4-6 color coded skewers.
What to dip in fondue
The traditional "dippers" for fondue are bite-sized nuggets of bread. Other delicious options are:
- cherry tomatoes
- small red potatoes
- bell peppers, carrots
Can I make fondue in advance?
If you're hosting a party and want to get a jump on preparations, make this classic fondue up to two days in advance. Store it in the refrigerator-tightly covered.
No wine? No problem:
Substitute white wine with lemon juice or vinegar...it's the acid that's key here...
When you're ready to serve, add the cheese to a large saucepan set on medium-low heat, and cook until it melts, stirring constantly. Transfer to warm fondue pot.
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
Classic Cheese Fondue
- Fondue Server
- ⅓ lb. Gruyere shredded
- ⅓ lb. Fontina shredded
- ⅓ lb. Emmental grated
- ½ cup dry white wine
- 1 clove whole garlic clove peeled; not cut or sliced
- 2 tablespoons corn starch
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- In a medium saucepan on medium heat, add wine and whole clove of garlic; allow to heat for 5 minutes
- Shred cheese and place in a large bowl
- Add cornstarch to cheese; coat cheese well
- Add shredded cheese gradually to wine, constantly stirring with a wooden spoon
- Once all cheese has been melted, remove garlic clove, add nutmeg and lemon juice
- Pour cheese into fondue serving dish and enjoy with your favorite dippers-bread, apples or shrimp
- If you don't want to use white wine, (the recipe calls for ½ cup), then use ¼ cup of fresh lemon juice. (If you use bottled concentrated lemon juice, start with 2 tablespoons.)
- Taste it and see if it's too tangy. If it is, add ¼ cup of water. Taste it again.
- The purpose of the acid (wine or lemon) is to keep the cheese from coagulating, and not so much for the flavor.