Cheese Fondue
This is our traditional Christmas Eve cheese fondue recipe. For the past few years, we have been serving the fondue in a chafing dish since our fondue pots are occupied with the meat fondues. We accompany the cheese fondue with bread, pickled vegetables, and roasted potatoes. Any way it is served, it is delicious! Originally served as part of Christmas Eve.
- Easy Cheese Fondue (2003-12-24)
Ingredients
- 12 ounces half Gruyère, half Emmentaler cheese
- 1 clove garlic (peeled and halved lengthwise)
- 1 cup dry white, Sauvignon Blanc wine
- 2 teaspoons lemon juice (freshly squeezed)
- 4 teaspoons cornstarch
- salt & pepper
- whole nutmeg
Instructions
We start by preparing the cheese early in the day. With our box grater, we grate each wedge of cheese, measuring the quantities with our kitchen scale. We want 6 ounces of each. We store the grated cheese in a large resealable plastic bag in the fridge.
When it is almost time for the fondue, we remove the cheese from the fridge. Next, we rub the inside of a medium sized pot and our chafing dish with the cut pieces of garlic. We discard the garlic halves. In the pot, we combine the wine and lemon juice and bring to a boil over medium heat. While this heats, we toss the cheeses with the cornstarch.
When the wine is boiling, we lower the heat to medium-low and add a quarter of the cheese, whisking constantly with our flat whisk. When it is well melted, we add another quarter of the cheese. We do this slowly and whisk constantly in many directions so that the cheese does not separate from the liquid. When all the cheese has been added and it is nice and creamy, we cook for another minute, add salt and pepper and a few gratings of nutmeg, and then pour into our chafing dish.