Four Cheese Fondue
For a different flavor, try substituting Cheddar cheese for the Gruyère and topping with 2 ounces of grated Parmesan instead of Cheddar.
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- ½ lb. Emmental cheese
- ½ lb. Gruyère cheese
- ½ lb. Havarti cheese
- ½ green or red bell pepper, finely chopped
- 1 garlic clove
- 2 cups white wine
- 1 Tbsp. lemon juice
- 2 Tbsp. cornstarch
- 3 Tbsp. brandy
- ½ tsp. black pepper
- ¼ tsp. nutmeg, or to taste
- 2 oz. Cheddar cheese, grated
- 1 French baguette, cut into cubes
- Finely dice the Emmental and Gruyère cheeses, and dice the Havarti.
- Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a saucepan. Add the wine and heat over medium-low heat until warm. Do not allow the wine to boil.
- Stir in the lemon juice. Add the cheese, a handful at a time, and stir continually in a sideways figure eight pattern. Do not add more cheese until it is melted.
- When all the cheese is nearly melted, stir in the bell pepper cubes. Dissolve the cornstarch in the brandy and stir into the cheese. Turn up the heat until it just bubbles and starts to thicken. Add the black pepper and nutmeg. Sprinkle the grated Cheddar cheese on top. Transfer to a fondue pot and set on the burner. Serve with the baguette cubes for dipping.