Classic Cheese Fondue Recipe

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As a traditional and popular dish, this classic fondue recipe blends several cheeses to provide a hearty appetizer or a light evening meal to be enjoyed with family and friends.
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  • 1 clove garlic
  • 1 cup dry white wine
  • 1 teaspoon lemon juice
  • 2 cups Emmenthal cheese grated
  • 2 cups Gruyere cheese grated
  • 1 tablespoon kirsch cherry brandy
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • pinch white pepper
  • pinch nutmeg
  • 1 pound broccoli
  • 8 ounces grape tomatoes
  • 8 ounces mushrooms
  • 1 sweet pepper - cut into strips
  • 1 French bread loaf - cut into cubes
Container:Fondue Pot
20 mins
15 mins
35 mins
  • Combine wine and lemon juice in saucepan, placed on a stovetop burner, and begin to heat on a medium heat setting, allow to come to a slow boil.
  • Add each variety of grated cheese, stirring as they are added, allowing heat to melt the cheeses together. Continue stirring until smooth.
  • In a separate bowl, combine kirsch and water with the cornstarch, mixing thoroughly to blend together and then add the mixture to the melted cheese in the saucepan.
  • Rub inside of fondue pot with garlic clove
  • Ignite fuel or turn on temperature control. Add the wine and lemon juice mixture to the fondue pot.
  • Add the remaining ingredients to the pot and stir to combine
  • Keep the temperature at a level where the cheese stays melted and smooth.
  • Add pepper and nutmeg seasonings to the ingredients now in the fondue pot.
  • Serve with vegetables, breads or whatever else you desire.
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