Description

This classic cheese fondue combines firm alpine-style cheeses like Gruyere, Fontina, and Gouda into a smooth, creamy blend perfect for dipping an assortment of fresh and cooked vegetables, breads, fruits, and sausages. Infused with white wine, brandy, and a hint of nutmeg, it’s a comforting and impressive dish ideal for gatherings and cozy nights in.

Ingredients

Scale

Cheese Mixture

1/3 pound firm alpine-style cheese (such as Gruyere), grated
1/3 pound Fontina, grated
1/3 pound Gouda, grated
2 tablespoons cornstarch

Fondue Base

1 cup dry white wine (such as Sauvignon Blanc)
1 clove garlic, minced
1 tablespoon fresh lemon juice

Flavorings

1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

Dippers

Boiled baby new potatoes in their skins (quartered if large)
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (wiped clean and stems removed)
Cherry tomatoes
Sliced firm apples (such as Granny Smith)
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

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Instructions

Grate and Coat Cheese: Grate all the cheeses and combine them thoroughly with cornstarch in a medium bowl, ensuring all pieces are evenly coated to help thicken the fondue.
Heat Fondue Base: In a stove-safe fondue pot or a large heavy saucepan, bring the dry white wine, minced garlic, and fresh lemon juice to a gentle simmer over medium-low heat, allowing the flavors to meld.
Add Cheese Gradually: Slowly add the cheese mixture to the simmering liquid in small amounts, stirring well after each addition to melt the cheese smoothly without lumps, creating a creamy texture.
Incorporate Flavorings: Once the cheese is fully melted and smooth, stir in the brandy, Dijon mustard, and nutmeg to add depth and subtle spice to the fondue.
Prepare and Serve: Arrange an assortment of bite-sized dippers—including vegetables, fruit, bread, and sausage—on a platter. Carefully pour the fondue into a fondue pot if not already using one, and serve immediately with fondue forks or wooden skewers for dipping.

Notes

This recipe uses a blend of Gruyere, Fontina, and Gouda for the best flavor and meltability. Feel free to substitute or add your favorite alpine-style cheeses.
Coating the cheese with cornstarch prevents separation and ensures a smooth, velvety texture.
White wine provides acidity that balances the richness of the cheese and helps to keep the fondue from becoming stringy.
Lightly steaming vegetables before dipping maintains their crispness and enhances their natural flavors.
If you don’t have a fondue pot, a heavy saucepan on the stove with low heat works well to maintain the ideal temperature.
Serve immediately to enjoy the fondue at its best consistency and temperature.

Nutrition

Serving Size: 1/6 of recipe, excluding dippers
Calories: 343 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 23 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 20 g
Cholesterol: 86 mg