Description
A rich and creamy Swiss cheese fondue made with Gruyère, Fontina, and Gouda. Perfect for dipping bread, apples, and vegetables at cozy gatherings.
Ingredients
Scale
- ⅓ lb Gruyère cheese, grated
- ⅓ lb Fontina cheese, grated
- ⅓ lb Gouda cheese, grated
- 2 tbsp cornstarch
- 1 clove garlic, halved
- 1 tbsp lemon juice
- 1 cup dry white wine (or broth)
- 2 tbsp brandy (optional)
- 1 tsp Dijon mustard
- ¼ tsp nutmeg
Instructions
- Grate cheeses and mix with cornstarch.
- Rub pot with garlic, add wine and lemon juice, simmer gently.
- Add cheese gradually while stirring until smooth.
- Stir in mustard, brandy, and nutmeg.
- Keep warm and serve with dippers.
Notes
Make Ahead: Refrigerate up to 1 day and reheat slowly.
No Wine Option: Use vegetable broth.
Best Pot: Ceramic or electric fondue pot.