Classic Fondue Recipe: The Perfect Dish for Cheese Lovers

Liputan6.com, Jakarta - Looking for the perfect fondue recipe to impress your guests? This classic Swiss cheese fondue recipe is surprisingly easy to make at home. With just a few simple ingredients, you'll create a delicious, creamy dish everyone will love.

Fondue is derived from the French word "fondre," meaning "to melt." It is a communal meal where diners dip various foods into a pot of hot, melted cheese. Traditionally, the fondue recipe was a way for Swiss villagers to use up stale bread and aged cheese during the winter months when fresh produce was scarce. Over time, it evolved into a social tradition, with special fondue pots and forks designed for sharing.

In this article, we will share our classic cheese fondue recipe that will delight your taste buds. We also have some extra tips that will help you to make the best fondue at home. We gathered these recipe and tips from various sources, Friday (13/2/2025).

1. Choose the Right Cheese: For cheese fondue, it's important to use good-quality cheese that melts well and has a good flavor. Gruyère and Emmental are classic choices, but you can also experiment with other cheeses like cheddar, fontina, or Swiss.

2. Grate the Cheese: Grate the cheese rather than slicing or cubing it. Grated cheese melts more evenly and smoothly, resulting in a creamy fondue.

3. Use Dry Wine: When making cheese fondue, use a dry white wine like Sauvignon Blanc or Pinot Grigio. The acidity helps to balance the richness of the cheese and adds flavor to the fondue.

4. Add Lemon Juice: Adding a splash of lemon juice to the wine before adding the cheese helps to prevent the cheese from becoming stringy or clumping together.

5. Coat the Cheese with Flour: Tossing the grated cheese with a little flour before adding it to the wine helps to thicken the fondue and prevent it from separating.

6. Stir Constantly: When melting the cheese, stir constantly in a figure-eight motion to ensure that it melts evenly and doesn't stick to the bottom of the pot.

7. Season Well: Season the fondue with salt, pepper, and any other spices or seasonings you like. A pinch of nutmeg or garlic can add extra flavor.

8. Keep it Warm: Once the fondue is ready, keep it warm over a low heat or with a fondue pot or burner. Stir occasionally to prevent it from sticking or forming a skin.

9. Don't Overcook: Be careful not to overcook the fondue, as it can become too thick or grainy. If it starts to thicken too much, you can thin it out with a little more wine or cream.

10. Serve with a Variety of Dippers: Provide a selection of dippers for your fondue, such as cubes of bread, boiled potatoes, steamed vegetables, and cured meats. This adds variety and makes the fondue more enjoyable for everyone.

Ingredients:

- 1 garlic clove, peeled and halved

- 1 cup dry white wine (such as Sauvignon Blanc)

- 1 tablespoon lemon juice

- 8 ounces Gruyère cheese, shredded

- 8 ounces Emmental cheese, shredded

- 2 tablespoons all-purpose flour

- 1/4 teaspoon nutmeg (optional)

- Salt and pepper to taste

- Cubed bread, boiled potatoes, or steamed vegetables for dipping

Instructions:

1. Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic clove. This will infuse the pot with a subtle garlic flavor.

2. Pour the white wine and lemon juice into the fondue pot and heat it over medium-low heat until it starts to simmer.

3. In a bowl, toss together the shredded Gruyère and Emmental cheeses with the flour until the cheese is evenly coated.

4. Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until the cheese is melted and smooth. Be patient and take your time to ensure the cheese melts evenly and doesn't clump.

5. Once all the cheese is melted and the fondue is smooth, season it with nutmeg (if using), salt, and pepper to taste. Stir everything together until well combined.

6. Reduce the heat to low and keep the fondue warm while serving, stirring occasionally to prevent it from sticking to the bottom of the pot.

7. Arrange your dipping items (cubed bread, boiled potatoes, steamed vegetables, etc.) on a platter or individual plates.

8. To serve, spear a piece of bread or a vegetable with a fondue fork and dip it into the cheese fondue, swirling it around to coat evenly. Be careful, as the fondue will be hot!