Amazing Appetizers: 8 Cheese Fondue Recipes You Have to Try
Want to pair your cheese with wine, meat, cheese, and just about any other food you can think of? Then you need to make fondue. Fondue lets you exercise a large amount of control over the types of cheeses you’ll be melting, and the meats or other dipping options you’ll be serving. Even the pickiest of eaters will be able to find a combination that is to their liking. So get started by exploring the 8 cheese fondue recipes below.
1. Classic Swiss Fondue
Saveur explains that the legend of classic Swiss fondue began in the 1500s. During a siege in Zurich, residents had few ingredients, and needing to create a meal, fondue was born. Pay homage to the fabled roots with this recipe that serves 4.
- 1 loaf of country bread
- 1 garlic clove, peeled
- 1¼ cups dry white wine (preferably Swiss fendant)
- 1 pound (about 3 cups) gruyère cheese, chopped
- Pinch of nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons kirsch
- Salt and freshly ground pepper
Directions: Tear country bread into bite-size pieces. Set aside. Rub interior of a medium stainless-steel pot with garlic clove, then discard garlic. Add white wine and bring to a simmer over medium heat. Add gruyère cheese and nutmeg. Cook, stirring with a wooden spoon, until cheese melts (cheese and wine will not yet be blended).
Combine cornstarch with kirsch in a small bowl. Mix thoroughly and stir into cheese mixture. Continue to stir and simmer until cheese mixture becomes smooth, about 5 minutes, then season with salt and freshly ground black pepper, adding up to ¼ cup more wine if fondue is too thick.
To serve, transfer to a fondue pot or chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip in cheese, continuing to stir with forks as you dip.
Recommended wine pairings: To match the classic Swiss cheese flavors in this dish, try a Cabernet Franc, Gewürztraminer, or Pinot Noir. In particular, we’re partial to a 2012 Ombré Pinot Noir, which is bright and acidic with glossy fruit flavors.
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