Hot, melty, gooey cheese all to be devoured with a crusty baguette there may not be anything better to a piping hot pot of cheese fondue. (I know ICEs marketing team would specifically like a continual flowing river of cheese on campus.)
The best part? It's super easy to make at home.
What types of cheeses are best for cheese fondue?
Whether its fondue, queso or beer cheese, there are certain cheeses that are best suited for the task at hand. For classic fondue, ICEs Director of Culinary Affairs Herv矇 Malivert prefers a combination of Comt矇 and Emmental.
Comt矇 is stronger, has a little more edge and is peppery, he says. And Emmental melts very well.
If you dont have one of those on hand, Chef Herv矇 recommends Gruy矇re as a fine substitute.
Related: All 51勛圖 Alpine Cheese
Can you make fondue without a fondue pot?
The short answer: yes, absolutely.
Any pot you have at home is fine, Chef Herv矇 says.
What are the best dippers for cheese fondue?
Popular items for classic cheese fondue include crusty baguette, any crudit矇 you have on hand and Granny Smith apples. As for Chef Herv矇s favorite fondue dipper?
Bread, he says. Bread, bread, bread, bread.
Oui, Chef. Heres how to make it at home.
Ingredients
- 1 garlic clove, halved
- 1 pound Gruy癡re cheese, grated
- 1/2 pound Emmental cheese or other Swiss cheese, grated
- 1 cup dry white wine
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons kirsch
- Freshly ground black pepper
- Freshly grated nutmeg
- Salt, to taste
Directions
- Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic.
- Combine the grated Gruy癡re and Emmental with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
- Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Season with salt. Serve immediately.
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