Classic Cheese Fondue

Name: Classic Cheese Fondue
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Francia konyha
Ingredients: 200 g Gruyère cheese, grated; 200 g Emmental cheese, grated; 200 ml dry white wine; 1 clove garlic; 1 tbsp cornstarch; 1 pinch ground nutmeg; 1 pinch freshly ground black pepper; 1 pc baguette, cubed for dipping

20 min

Under an hour

Kifli Kukták

Preparation method

Grate the Gruyère and Emmental cheese, then place them in a bowl. Sprinkle with cornstarch and toss thoroughly so that the starch evenly coats the cheese strands.

Cut the garlic clove in half and thoroughly rub the inside of the fondue pot (or a heavy-bottomed saucepan) with it to infuse its aroma.

Pour the white wine into the pot and heat over medium heat, but do not let it boil. Gradually add the cheese mixed with cornstarch. Stir slowly in a figure-eight motion until the cheese is completely melted and the sauce is smooth and creamy.

Chef's tip

If the fondue is too thick, add a little more warm white wine. If it's too thin, mix a little more cornstarch with a little wine and add it to the mixture.