Description
A delicious and creamy three cheese fondue recipe perfect for sharing with friends and family.
Ingredients
Scale
- 2 cups (8 ounces / 227 grams) shredded Gruyère cheese, aged and good quality
- 2 cups (8 ounces / 227 grams) shredded Swiss cheese, mild and creamy
- 2 cups (8 ounces / 227 grams) shredded Gouda cheese, slightly smoky flavor
- 2 tablespoons (16 grams) all-purpose flour
- 1 tablespoon (15 ml) olive oil
- 1 clove minced garlic
- 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
- 1 teaspoon (5 ml) fresh squeezed lemon juice
- 1 tablespoon (15 ml) brandy (optional)
- ⅛ teaspoon ground nutmeg
- Crusty family-style bread such as French or Italian
- Vegetables (fresh or roasted)
- Fresh fruit slices (apple wedges suggested)
Instructions
- Step 1: Coat the Cheeses: Place the shredded Gruyère, Swiss, and Gouda cheeses together with the all-purpose flour in a large bowl. Stir or shake until the cheese is fully coated with flour. This coating prevents clumping and helps the cheese melt evenly for a smooth fondue.
- Step 2: Sauté Garlic Gently: Heat the olive oil in a fondue pot or heavy saucepan over medium-low heat. Add the minced garlic and cook while watching carefully. Cook until the garlic is fragrant and turns a lovely golden color, about 1 minute. Avoid browning the garlic to prevent bitterness.
- Step 3: Simmer Wine and Lemon: Pour in the dry white wine and fresh lemon juice. Bring the mixture to a gentle simmer. Do not allow it to boil, as boiling can cause graininess in the cheese. Once simmering, reduce heat to low.
- Step 4: Gradually Add Cheese: Slowly add the coated cheese mixture, about ½ cup at a time, whisking continuously as you add it. This gradual process helps eliminate clumps and creates a silky, creamy texture. Maintain low heat during this step to avoid scorching.
- Step 5: Stir in Final Touches: Once all the cheese has melted and the mixture is smooth, stir in the brandy and ground nutmeg if using. Taste the fondue and adjust seasoning as desired.
- Step 6: Keep Warm for Serving: If you prepared the fondue in a saucepan, transfer it to a fondue pot set over low heat to keep warm. This will maintain the creamy texture and ideal serving temperature throughout your meal.
Notes
- Room Temperature: Store the fondue in an airtight container at room temperature up to 4 hours. Keep covered and away from heat to avoid spoilage.
- Refrigeration: Transfer fondue to an airtight container and refrigerate for up to 3 days. Reheat gently on low heat, stirring frequently to restore smooth consistency.
- Freezing: Place fondue in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat slowly on low heat.
- Coating the shredded cheese thoroughly with flour prevents the cheese from clumping during melting. Use exactly 2 tablespoons of flour for this purpose.
- When sautéing the garlic, lower the heat immediately if it starts to brown or burn; the garlic should be golden and fragrant, which takes about 1 minute.
- If the fondue mixture thickens too much, stir in 2 tablespoons of warm white wine gradually to reach the desired creamy consistency without diluting flavor.
- For the best texture, add the cheese gradually with continuous whisking over low heat. Patience here ensures a smooth finish.
- To maintain warmth while serving, use a fondue pot or a slow cooker on low heat to keep the cheese melted and creamy.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg