Ultimate Gruyere Fondue For Two
A crowd-pleasing cheese dish for irresistible DIY dipping.
Fondue has a reputation for being retro—but what could be more timeless than the appeal of melted cheese and do-it-yourself dipping? This rich Gruyere-based fondue uses Everclear to achieve the perfect silky, stretchy cheese pull with every dip.
200 g Gruyere and Fontina Cheese (About 2 c. Total)
1 Tbsp. Cornstarch
2 Tbsp. Everclear
1 Clove Garlic
½ c. Dry White Wine
½ tsp. Lemon Juice
Nutmeg (To Taste)
Fresh Ground Black Pepper (To Taste)
An Assortment Of Ingredients For Dipping: Crusty French Bread, Cherry Tomatoes, Cornichons, Pear Slices, Apple Slices, Broccoli Florets, Cauliflower Florets
- Finely grate the gruyere cheese and cube the fontina. Place in a bowl and toss with the cornstarch. Add in the Everclear; Mix well and set aside.
- In a double-boiler or fondue pot, combine the wine and shallots. Heat the wine, then add the cheese mixture, one spoonful at a time, stirring with a wooden spoon.
- Once the cheese has melted, stir in the lemon juice, black pepper and nutmeg. Season to taste. Stir thoroughly to combine into a silky sauce.
- To enjoy, dip ingredients in the melted cheese mixture using a skewer or long fork.
Please Enjoy Responsibly.