Creamy Cheese Fondue
Preparing fondue for a crowd of 10 or more? Instead of simply doubling this recipe, it’s best to prepare 2 batches of cheese fondue and use 2 separate fondue pots.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 loaf crusty bread, such as French bread, cut in cubes
- 1 large garlic clove
- 1½ cups milk, divided
- 1 Tbsp. lemon juice
- 1½ lbs. grated Gruyère cheese
- Cut the garlic in half and rub it around the insides of a medium-sized saucepan. Add 1¼ cups of the milk to the saucepan and warm on medium-low heat. (The garlic can be added to the milk or discarded.) Be sure not to allow the milk to boil.
- When the milk is warm, stir in the lemon juice. Add a handful of the grated cheese to the milk and stir in a figure-8 pattern. When the cheese is completely melted, add another handful. Keep adding a handful of cheese at a time, stirring continuously and taking care not to allow the mixture to boil. If the fondue is too thick, add as much of the remaining ¼ cup milk as necessary.
- Increase heat until the mixture is just bubbling. Transfer to a fondue pot and set on the burner. Use fondue forks to dip the bread cubes into the cheese.