CLASSIC CHEESE FONDUE 
ALCOHOL FREE

CLASSIC FONDUE

This recipe is a classic Swiss cheese fondue. We just swapped out the wine and replaced it with chicken broth.  We have made it many times to the delight of family & friends. 

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TIPS:

Stick with the traditional cheeses: real Gruyere and Emmentaler from Switzerland. They can be pricey, but worth the investment* The ratio is 2 parts Gruyere to 1 part Emmentaler.

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Invest in a fun fondue pot. We prefer the traditional ceramic cast iron pot on a stereo flame, but when no flame is preferred, electric works too.

Fresh baguettes are the best if you can get them. Our mountain house is far from the bakery thus sometimes we substitute with “bake at home” baguettes from the supermarket.

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INGREDIENTS:

~ 1 lb Good Quality Gruyere cheese

~ 1/2 lb lightly Emmentaler

        DO NOT USE PRE-SHREDDED CHEESE

 ~ 2 tablespoons cornstarch

 ~ 1 cup low-sodium, good-quality chicken broth

 ~ Squeeze of a lemon

     DO NOT LEAVE THIS OUT

 ~ 1 glove garlic

 ~ Dash ground black or white pepper

 ~ Dash ground nutmeg

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INSTRUCTIONS:

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Stovetop to Stand directions:

• Rub the inside of a cheese fondue pot with the garlic clove; discard the garlic.

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• Add the chicken broth & lemon juice, cornstarch, and cheese to the pot.

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• Cook over medium heat

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• Use a wooden spoon and stir in an S-shaped motion, making sure to softly scrape the bottom of the pot so it doesn't burn.

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• Once the cheese is melted and just simmering, add the ground pepper & nutmeg.

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• Transfer  immediately to the table on the fondue stand with the Sterno flame below. 

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• I keep an extra bit of grated cheese and pepper at the ready in case consistency or taste needs adjustment.

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• Traditionally served with checks of crusty bread, we also like to dip: Lightly steamed broccoli and/or cauliflower, fingerling potatoes, chicken sausage, bread (and more bread!), lightly sauteed mushrooms.

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• Tradition supposedly says:  if you drop your food into the fondue pot, lean over and give your neighbor a kiss!