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Foolproof Cheese Fondue

Photo: Jennifer Causey
Active time 25 mins
Total time 25 mins
Yield

Serves 14 (serving size: about 2 tbsp. fondue)

Any Gruyère works wonderfully here, but the aged kind has a bigger, nuttier flavor and exhibits more complexity all-around. Cave-aged cheese does cost a bit more, but it’s worth the extra penny, especially when it’s the star ingredient. Emmentaler is a milder cheese with a slightly buttery flavor that melts well, making it a perfect complement for Gruyère. Do not try and cook the fondue in a double boiler. In order to activate the cornstarch and thicken the fondue, a heavy saucepan with more direct heat is best. Serve with tart, crisp apples, crusty whole-grain bread, and something bubbly to sip on.

Ingredients

  • 2 tablespoons cornstarch
  • 4 ounces cave-aged Gruyère, shredded (about 1 cup)
  • 4 ounces Emmentaler or Swiss cheese, shredded (about 1 cup)
  • 1 garlic clove, halved
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup 2% reduced-fat evaporated milk
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 83
  • fat 5 g
  • satfat 3 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 5 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 74 mg
  • calcium 169 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine cornstarch and cheeses in a small bowl; toss to coat.

  2. Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.

  3. Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.

  4. Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.