Classic Cheese Fondue for Two
Silky Swiss cheese fondue with crusty bread, apples, and vegetables for dipping
- 0.5 lbgruyère cheese(shredded)
- 0.25 lbemmental cheese(shredded)
- 1 tbspcornstarch
- 1 cupdry white wine
- 1 clovegarlic(halved)
- 1 tbspkirsch(optional)
- 0.25 tspnutmeg
- 1baguette(cubed)
- 1apple(sliced)
- 1 cupblanched broccoli
- 1 cupcornichons
Shred cheese ahead but fondue must be made just before serving.
- 1Toss cheeses with cornstarch
- 2Rub fondue pot or heavy saucepan with garlic
- 3Add wine and heat until simmering
- 4Add cheese by handfuls, stirring in figure-eight motion after each addition
- 5Continue until all cheese is melted and smooth
- 6Stir in kirsch and nutmeg
- 7Keep warm over low heat or fondue burner
- 8Serve with bread cubes, apple slices, broccoli, and cornichons for dipping
Use room temperature wine and add cheese gradually to prevent seizing. Stir constantly in figure-eight pattern for smooth texture. If fondue gets too thick, add a splash of warm wine. Keep heat low or cheese will become stringy. Traditional etiquette says if you lose your bread, you owe your companion a kiss.
Cheese fondue originated in the Swiss Alps as a way to use aged cheeses and stale bread during winter months. It became an international craze in the 1960s and 70s, symbolizing romantic, communal dining. The tradition of losing your bread in the pot requiring a kiss makes it perfect for date night.