It’s surprisingly easy to make this fondue at home using an electric fondue pot, and the basic recipe can be varied, using any melty cheese you enjoy. There’s something about melted cheese. The Swiss know it (fondue, raclette dinner). The French know it (French onion soup), and the Americans know it (grilled cheese). Fondue is obviously an amazing dish. What can possibly be better than dipping tasty morsels of food into delicious melted cheese? Hmm. Perhaps dipping them into melted chocolate in this chocolate fondue!
Recipe Card
Cheeses: I like to use shredded Gruyere and shredded Swiss cheese. Cornstarch: Just 1 tablespoon helps to thicken the fondue. Spices: Dry mustard, garlic powder, and white pepper. Dry white wine: I use sauvignon blanc or pinot grigio. Both are also nice to serve with the fondue.
You can also experiment with your seasonings. I love adding dry mustard, garlic powder, and white pepper. You can also try a pinch of nutmeg and/or cayenne pepper, keeping in mind that nutmeg and cayenne will be visible in the light-colored fondue. In a large bowl, toss the shredded cheese with cornstarch and spices. Pour the wine into the fondue pot. Turn the temperature to medium-high and bring the wine to a strong simmer. Reduce the temperature to medium-low and serve. Lightly steamed carrots are nice, too. Sometimes, I use cubes of deli ham steak, homemade pork rinds, or almond flour bread as dippers. But my personal preference is lightly steamed vegetables. I don’t recommend trying to reheat the leftovers in the microwave, as they tend to separate, even when reheated very slowly. I also don’t recommend freezing the leftovers.
