Go Back

Cheese Fondue

Cheese fondue became more than just a dish in the 1960s; it was a social experience. Perfect for gatherings large and small, it embodied the spirit of the decade—casual, fun, and a little experimental.
Whether you’re hosting a retro-themed dinner party or simply looking for a comforting meal, cheese fondue offers a nostalgic taste of the 1960s while still being timelessly delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes

Jump To

IngredientsMethodVideoNotes

Ingredients
  

  • 1 garlic clove halved
  • 1 cup dry white wine such as a Sauvignon Blanc
  • 1 teaspoon lemon juice
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Emmental cheese
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch cherry brandy, optional
  • Freshly ground black pepper to taste
  • A pinch of nutmeg
  • Cubes of crusty bread French baguette or sourdough

Instructions
 

Prepare the Fondue Pot:

  1. Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut sides of the garlic clove.
  2. Discard the garlic after rubbing.

Heat the Wine:

  1. Pour the white wine and lemon juice into the pot and heat over medium-low until it starts to simmer (do not let it boil).

Melt the Cheese:

  1. In a small bowl, toss the shredded Gruyère and Emmental cheese with the cornstarch until the cheese is evenly coated.
  2. Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion. Allow each batch of cheese to melt before adding more. Continue until all the cheese has melted into a smooth mixture.

Add Flavorings:

  1. Stir in the kirsch, if using, and season with freshly ground black pepper and a pinch of nutmeg.

Serve:

  1. Keep the fondue warm over low heat or a fondue burner. Serve with cubes of crusty bread for dipping.
  2. Guests can skewer the bread cubes with fondue forks and dip them into the melted cheese.

Video

Notes

  • Cheese Substitutions: If you can’t find Gruyère or Emmental, you can substitute with Swiss cheese or a combination of other semi-hard cheeses like Fontina or Jarlsberg for a similar melt and flavor.
 
  • Preventing Clumping: Tossing the shredded cheese with cornstarch (or flour) is essential to prevent the cheese from clumping and ensures a smooth, creamy fondue.
 
  • Keeping Fondue Warm: If you don’t have a fondue pot, use a heavy-bottomed saucepan and keep it over very low heat while serving. Stir frequently to keep the fondue from solidifying or separating.