Cheese Fondue
This gooey and flavorful cheese fondue is perfect for gathering friends and family around the dining table. Velvety Emmentaler and Gruyère cheeses melt together seamlessly with wine, kirsch, and a hint of spice, creating a luscious dip that pairs beautifully with crusty French bread. Gather around the fondue pot, dip in the toasted bread cubes, and enjoy a cozy and delightful dining experience.
— Constant Cookbook
Ingredients
- 1-lb. loaf French bread, cut into cubes
- 1 garlic clove, halved
- 2 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1/2 tsp. dry mustard
- 1 1/2 cups dry white wine
- 10 oz. Emmentaler cheese, grated
- 10 oz. Gruyère cheese, grated
- 1 Tbs. kirsch
- Pinch of freshly grated nutmeg
- Pinch of freshly ground pepper
- Pinch of paprika
- Salt, to taste
Instructions
- Preheat an oven to 350°F.
- Arrange the bread cubes in a single layer on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Set aside.
- Rub the inside of a heavy 2-quart saucepan with the cut sides of the garlic halves; discard the garlic. Set the pan over medium-low heat and melt the butter. Add the flour and dry mustard and whisk until blended. Whisk in the wine and bring to a simmer. Reduce the heat to low and add the cheeses in small handfuls, stirring until creamy and smooth, about 4 minutes. Stir in the kirsch, nutmeg, pepper, paprika and salt.
- Assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with the toasted bread cubes and individually marked fondue forks for dipping. Serves 4 to 6.
- Williams-Sonoma Kitchen
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