Cheese Fondue

Tags: appetizer - side - dinner - vegetarian - GF - GF vegetarian -
GF side - GF dinner - GF appetizers
Active Time: 30 minutes
Passive Time: 15 minutes
Serves: 4

Classic cheese fondue

Simply Recipes

• Swiss-style cheese: 8 oz (ex., Jarlseberg, Emmenthaler), shredded
• Gruyere cheese: 8 oz, shredded
• Cornstarch: 2 tbsp

• Garlic: 2 cloves, halved crosswise

• Dry white wine: 1 cup (ex., Sauvignon Blanc)
• Lemon juice: 1 tbsp

• Kirsch: 1 tbsp (cherry brandy)
• Dry mustard: 1/2 tsp
• Nutmeg: 1 pinch freshly grated

• Things to dip - see notes

• Can sub flour for cornstarch if you're not worried about gluten
• Dipper ideas: bread (or GF bread), raw or blanched vegetables (broccoli, carrots, peppers, cauliflower, cherry tomatoes), meats (cubed ham), apples, pears

1. Toss grated cheese with cornstarch in a ziploc bag. Set aside
2. Rub the inside of a 4 quart pot with the cut garlic, then toss into the pot. Add the wine and lemon juice to the pot and bring to a low simmer on medium heat
3. Slowly stir cheese into the wine; stir constantly to prevent the cheese from seizing. Cook just until the cheese is melted and creamy - do not let boil
4. Stir in the kirsch, mustard, and nutmeg
5. Transfer to a serving pot to keep warm (ex., fondue pot, instant pot) and serve with dippers