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Cheese Fondue

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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.
Prep Time 10 minutes
Cook Time 10 minutes

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:

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

Heat the Wine:

  • 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:

  • In a small bowl, toss the shredded Gruyère and Emmental cheese with the cornstarch until the cheese is evenly coated.
  • 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:

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

Serve:

  • Keep the fondue warm over low heat or a fondue burner. Serve with cubes of crusty bread for dipping.
  • 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.