| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 ounces freshly grated Emmental cheese
- 4 ounces freshly grated Havarti cheese
- 4 ounces freshly grated Monterey Jack cheese
- 2 ounces freshly grated Parmigiano-Reggiano
- 2 tablespoons cornstarch
- 1 cup dry and crisp white wine
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Pinch of freshly grated nutmeg
- Kosher salt
- Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables
Instructions
- Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
- Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
- Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 332 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 71 mg |
| Sodium | 571 mg |
| Serving Size | 1 of 6 servings |
| Calories | 332 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 71 mg |
| Sodium | 571 mg |
Reviews
Valerie was much more informative than all the other videos I watched on fondue. It was a good recipe but I think only one tbsp of cornstarch should be used because it was a bit too thick and starchy. Flavor was nice but I thought texture should be a bit thinner like melting cheese
Love the idea of roasting the vegetables first!
Valerie I’m surprised at you! These fondue recipes look very good, but I can’t believe you and your guests were using your fondue forks to EAT with and then re-dipping them! You are supposed to use the fondue fork for dipping, cooking and then placing the food on your plate to eat with a personal fork!
Looks amazing!! Was wondering if this would freeze at all? I’m just me so can’t eat ( or shouldn’t?) that much cheese all at once. TIA
Great../just I like to pass garlic over the pot, for me it’s a extra flavor..
Instead of all the hand greeting of the cheeses, I wonder if it would work to use the blade in a food processor instead. And I don’t mean the grating disc, I mean the general chop them up like peas blade.
Going to try this recipe. What fondue pot are you using and recommend? Thank you!