Cheese Fondue | Pantry Dropper

• 1 clove garlic, halved
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 pound shredded Swiss cheese
• 8 ounces shredded Gruyère cheese
• 1/4 teaspoon nutmeg
• Pinch of cayenne pepper
• Cubed bread for serving

Steps

1. 1 Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic.
2. 2 Combine wine and lemon juice in the pot and heat until warm.
3. 3 In a bowl, toss the shredded cheeses with cornstarch.
4. 4 Gradually add the cheese to the warm wine mixture, stirring constantly until melted and smooth.
5. 5 Stir in nutmeg and cayenne pepper.
6. 6 Serve immediately with cubed bread for dipping, keeping the fondue warm over low heat.

Nutrition

Tips

• For best results, use a fondue pot to keep your cheese warm at the table.
• Avoid boiling the mixture to prevent the cheese from becoming grainy.
• If you don't have cornstarch, a splash of kirsch can help with texture.
• Experiment with adding other cheeses like Emmental for a unique twist.
• Keep bread cubes warm in the oven until ready to serve.

Storage

This fondue is best served fresh. Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, stirring constantly.

Serving Suggestions

• Serve with crusty baguette slices.
• Add some steamed broccoli florets for a veggie option.
• Pair with a crisp green salad.
• Offer apple slices for a sweet contrast.

FAQ