Savory Cheese Fondue (Printable)
Rich, creamy Swiss-style cheese blend melted with broth, lemon, and subtle spices, ideal for sharing warm moments.
# Ingredient List:
→ Cheese
01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated
→ Base & Thickener
03 - 1¼ cups low-sodium vegetable broth
04 - 1 tbsp cornstarch
05 - 2 tbsp whole milk
→ Flavorings
06 - 1 clove garlic, halved
07 - 1 tsp fresh lemon juice
08 - 1 pinch freshly ground nutmeg
09 - Freshly ground black pepper, to taste
→ For Dipping
10 - 1 baguette, cut into ¾ inch cubes
11 - Assorted raw vegetables (e.g., broccoli, cauliflower, carrots), cut into bite-size pieces
12 - Small boiled potatoes (optional)
# Steps:
01 - Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic clove. Discard the garlic or leave it in for a stronger flavor.
02 - Pour the vegetable broth and lemon juice into the pot. Heat gently over medium heat until hot but not boiling.
03 - In a small bowl, mix cornstarch with milk until smooth to form a slurry.
04 - Gradually add the grated cheeses to the hot broth, stirring constantly in a figure-eight motion until fully melted and smooth.
05 - Stir in the cornstarch slurry and continue stirring until the mixture thickens, about 2 to 3 minutes.
06 - Add freshly ground nutmeg and black pepper to taste.
07 - Transfer the pot to a tabletop burner or fondue stand to keep warm. Serve immediately with prepared bread and vegetables for dipping.
# Expert Advice:
01 -
- This recipe's secret is all about that silky cheese melt that feels like sharing a warm kitchen moment with a friend
- The alcohol-free twist means everyone, even kids, can join in on the fondue fun without missing out on flavor
02 -
- Never rush adding the cheese—it needs gentle heat and slow stirring to melt perfectly without clumping
- Discovering that rubbing the pot with garlic really transforms the flavor changed everything for me
03 -
- Use a figure-eight stirring motion to prevent the cheese from clumping and to encourage smooth melting
- Don’t start with a very hot pot—mid-low heat is your friend to keep the cheese silky