Classic Cheese Fondue for Two
Silky Swiss cheese fondue with crusty bread, apples, and vegetables for dipping
Ingredients
- 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
📝 Make Ahead
Shred cheese ahead but fondue must be made just before serving.
Instructions
- Toss cheeses with cornstarch
- Rub fondue pot or heavy saucepan with garlic
- Add wine and heat until simmering
- Add cheese by handfuls, stirring in figure-eight motion after each addition
- Continue until all cheese is melted and smooth
- Stir in kirsch and nutmeg
- Keep warm over low heat or fondue burner
- Serve with bread cubes, apple slices, broccoli, and cornichons for dipping
💡 Pro Tips
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.
📜 History
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.