Two or more cheeses are typically combined to make a classic cheese fondue. The cheeses are melted in white wine and seasoned with nutmeg, pepper and mustard. The fondue is poured into the garlic rubbed petite casseroles and served with cubes of French crusty bread. Perfect as a fun, sharing dish with friends!
Main ingredients
- Dairy
Ingredients
Method
Ingredients
- 1 clove garlic
- 225g Mature Emmental Cheese - grated
- 225g Gruyere Cheese - grated
- 1 tablespoon cornflour
- 300ml dry white wine
- 1 teaspoon lemon juice
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- ½ teaspoon English mustard
- 1 large French bread stick
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Method
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1Slightly crush the garlic glove and rub it around the inside of each Le Creuset Stoneware Petite Casserole. Place the grated cheese into a plastic bag, add the cornflour, and mix.
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2Pour the wine and lemon juice into a medium saucepan and heat to a low simmer.
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3Add the cheese mixture in small handfuls, stirring in a figure of eight until melted. Continue stirring over low heat until the mixture is smooth and has thickened. Season the fondue with nutmeg, black pepper, and mustard. Break the French bread into 2 ½ cm cubes and place them into a serving bowl. Pour the cheese fondue into the casseroles and serve with the bread.
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4Cook's Notes:
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5Avoid using very inexpensive wine as the flavour is often poor, and it can be too acidic.
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6Once the cheese has been added, keep the heat low and the stirring action slow. Overheating and overworking can cause the cheese to solidify.
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7Vegetables such as sticks of carrot, pepper, celery, and radishes are a good alternative for dipping.
