READY IN 35 mins

Cheese Fondue with a Twist

Read Reviews (11)

"A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers." — Katy N

Directions

Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 01, 2010

I give this five stars for the taste; However I did make several adjustments due to the directions being misleading and difficult to understand. 1)Never choose any old wine for fondue. A drier wine, which has a higher acidic content, is what you need. NEVER use Chardonay, always use something similiar to a Sauvignon Blanc. 2)When you "warm" the wine DO NOT boil it. Keep it on a low-medium temperature. 3) Always, always, always shred your cheese AND allow it to sit at room temperature. The finer shredded the cheese is, the easier it will melt. Also, add about a tablespoon of unbleached all-purpose flour to the cheese, and toss it to coat. This helps the cheese to not "clump' when melting. 4)Cornstarch, or a cornstarch "mixture", should be added BEFORE the cheese. Add the cornstarch, and stir for several minutes giving it time to break down, and thicken. Cheese should always be the LAST thing added to fondue. 5)Add the cheese in small handfulls, stir constantly and make sure all cheese is melted and smooth before adding your next handfull. Otherwise, they will begin to clump together. 6)Cheese should always be cooked on low temperatures. 7)Drops of lemon juice can also be added to help break cheese down. It also adds a nice flavor 8)Non-stick electric fondue pots are AWESOME for cheese. Though expensive, they make cheese fondue and chocolate fondue easy because you can control your heat better. 9)Invest in the higher quality cheese, it helps

—Britt

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Most Helpful Critical Review

Jan 02, 2010

The taste was pretty good. The cheese combo is good. But the looks with the basalmic left something to be desired. I used too much corn starch as it thickened up way too much. Not the recipes fault. Gotta watch that! I think it might have been excellent without any cornstarch. And while the basalmic added flavor...it just didn't look right. Can't find white basalmic. Of course, making fondue once a year makes it hit or miss...miss this year...will keep this - interesting flavor, but will look for others. Cathy

—CATHYAT

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14 Ratings

Jan 24, 2011

wonderful! I love cheese, and when I first tried swiss fondue I found a new (expensive) favorite. I'm pretty simple when it comes to the fondue: Use a medium size pot, start to heat it up on medium. rub garlic around the inside of the pot. pour in a thin layer of cooking wine. when you see the tiny "carbonation" bubbles forming around the edges, slowly sprinkle in 1/2 lb shredded Gruyere cheese and 1/2 lb shredded swiss, mixing as you go so it melts evenly and smoothly. I add just a small pinch of cornstarch to thicken it, but not much. After the cheese is completely melted and slightly bubbling, I add cracked pepper and paprika for bite. Stir it up and pour it into the fondue pot that is already heated up (low setting). Yum yum! too bad around here 1/2 lb of Greyer is 8 bucks!

—UtahChef

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Jun 30, 2009

I can't say this is "THE BEST" only because I have yet to compare it against others, but I made this the other night for my husband and some friends and we all really liked it! We served it with German bier sausage, light rye, sour dough and granny smith apples. It was a hit and SO yummy! We had a bit of trouble getting the gouda to melt completely, but it still tasted wonderful! Thanks for the recipe!!

—sputzler

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Mar 08, 2010

Absolutely delicious. I modified it, using only Gruyere and Gouda (1/2 lb. ea.), and it was divine. Would like to try it next time w/all 4 cheeses. The balsamic adds a wonderful, slight tang, which I really enjoyed -- as did my picky chef husband!

—reluctantcook

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Jul 20, 2010

This is a good base recipe but it needs more. I halved the recipe, used a good white wine and really followed a mixture of the process followed below and my own process. I halve the garlic, rubbed the exposed pieces on the inside of the pot, and then pressed the remaining garlic pulp and left to the side. I grated all of the cheese and tossed with cornstarch and put off to the side to come up to room temperature. Once the cheese was room temp I poured in a Savignon Blanc and heated on very low flame till bubbles just started to appear on the bottom and sides of the pot, stirring the entire time. I added the garlic, balsamic vinegar, nutmeg, a squeeze of fresh lemon juice and a bit of pepper. I let the everything come up to temperature then slowly added the cheese by the handful, melting after each addition until all the cheese was melted and incorporated. For dipping we used a good crusty bread, dried sausage, pepperoni, green apple and prosciutto. In the future I would probably add a jigger of good Kirsch to give it a little kick. I might also consider adding a bit of salt and increase the amount of balsamic as even with just the bread the flavor of the fondue was a bit muted. Good overall just needs a bit of tweaking.

—cmanteria

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Jan 01, 2012

Delicious and easy! I have made it twice now and only made one change the second time which was to add the cornstarch and spices before the cheese - the cheese went in last. This definitely made it less clumpy.

—tarradawn

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Aug 16, 2010

this was delicious. this was my first attempt at fondue. i had to keep stirring it while we ate because it kept separating. i thought it was very good nevertheless.

—kewljewels

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Nutrition

Calories
448 kcal
22%

Carbohydrates
35.8 g
12%

Cholesterol
65 mg
22%

Fat
20.3 g
31%

Fiber
1.4 g
6%

Protein
24.8 g
50%

Sodium
615 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheese Fondue with a Twist

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 448
Calories from Fat: 183

% Daily Value *
Total Fat 20.3g 31 %
** Saturated Fat 12g 60 %
Cholesterol 65mg 22 %
Sodium 615mg 25 %
Potassium 159mg 4 %
Total Carbohydrates 35.8g 12 %
** Dietary Fiber 1.4g 6 %
Protein 24.8g 50 %
** Sugars 2.8g
Vitamin A 9 %
Vitamin C 1 %
Calcium 78 %
Iron 23 %
** Thiamin 32 %
** Niacin 54 %
** Vitamin B6 8 %
** Magnesium 15 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.