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Cheese Fonduewith Gouda, Gruyere, and Emmental Recipe

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4.2 from 41 reviews

This classic cheese fondue recipe combines a blend of young Gouda, Swiss Gruyere, and Emmental cheeses melted with dry white wine and seasoned with garlic, lemon juice, and spices for a rich and creamy dip. Perfect for dipping a variety of breads, vegetables, fruits, and cooked meats, this dish is ideal for sharing and cozy gatherings.

Ingredients

Cheese Fondue

  • 8 oz. young or medium Gouda (NOT aged)
  • 7 oz. Swiss Gruyere
  • 6 oz. young Emmental/Emmenthaler cheese (sub fontina for milder flavor)
  • 1 tablespoon cornstarch
  • 1 1/4 cups dry, acidic white wine (Sauvignon Blanc recommended) or unsalted vegetable or chicken broth
  • 1 garlic clove, peeled
  • 1 teaspoon fresh lemon juice (add 1 extra tablespoon if using broth)
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon paprika
  • 1/8 teaspoon white pepper

Fondue Dippers (Pick Your Favorites)

  • Cubed French or sourdough bread
  • Pretzel bites or pretzel sticks
  • Cooked sliced hot sausage
  • Roasted or steamed vegetables: broccoli florets, cauliflower, baby potatoes, asparagus
  • Cherry tomatoes
  • Fruit such as apples, grapes, pears

Instructions

  1. Prepare the Cheese: Grate or finely shred the Gouda, Gruyere, and Emmental cheeses to ensure even melting. Toss the grated cheese with the cornstarch to coat thoroughly; this prevents separation and helps thicken the fondue.
  2. Rub the Pot with Garlic: Take the peeled garlic clove and rub the inside of your fondue pot or heavy-bottomed saucepan to infuse a subtle garlic flavor into the base.
  3. Heat the Wine or Broth: Pour the white wine or unsalted broth into the pot, add the lemon juice, and gently heat over medium heat until it begins to simmer but does not boil.
  4. Melt the Cheese: Gradually add the cornstarch-coated cheese in small handfuls, stirring constantly in a figure-eight motion to help the cheese melt evenly and prevent clumping. Maintain a gentle simmer while stirring.
  5. Add Seasonings: Once all the cheese has melted and the mixture is smooth and creamy, stir in the ground mustard, salt, nutmeg, paprika, and white pepper. Adjust seasoning to taste.
  6. Serve Warm: Transfer the fondue pot to a warming stand with a heat source to keep the cheese melted and smooth. Serve with a variety of dippers such as cubed breads, pretzels, cooked sausages, vegetables, tomatoes, and fruits for dipping.

Notes

  • Use young or medium cheeses to ensure smooth melting; aged cheeses tend to become stringy or clump.
  • If you use broth instead of wine, increase the lemon juice by an extra tablespoon to maintain the acidic balance that helps cheese melt evenly.
  • Stir continuously during melting to prevent burning and ensure a creamy texture.
  • Experiment with different dipping items for variety and personal preference.
  • Keep the heat low while serving to avoid the cheese separating or scorching.

Find it online: https://justsosavory.com/cheese-fonduewith-gouda-gruyere-and-emmental-recipe/