Classic Cheese Fondue

Photo: Seduction Meals

What better way to spend a cold night than enjoying a leisurely meal of classic cheese fondue by the fireplace? 

Although fondue has morphed over time, its classic version is a Swiss dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud) and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and became popular in North America in the 1960s.

My version includes apple cider in addition to white wine. If you’re a fondue purist, leave the cider out and double up on the wine. 

Ingredients: 

1 clove garlic (cut in half crosswise) 

¾ cup dry white wine (Chablis works well) 

¾ cup apple cider 

1 tablespoon kirsch 

8 ounces Gruyere cheese (grated) 

8 ounces Jarlsberg cheese (grated) 

8 ounces Emmental cheese (grated) 

2 tablespoons fresh lemon juice 

2 tablespoons cornstarch (prevents separation) 

Pinch of nutmeg 

Freshly ground white pepper (to taste) 

1 loaf French bread (cut into one-inch cubes) 

1 apple (cored and sliced) 

Directions 

Rub inside of a fondue pot with garlic; discard garlic. Pour cider, wine and 1 tablespoon kirsch into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined. 

Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and just beginning to bubble - about five minutes. Season with nutmeg and pepper. 

Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread cubes, apple slices and a chilled bottle of Riesling, Pinot Gris or other aromatic white wine.