Savory Cheese Fondue Bread (Printable Version)
Melted cheese blend combined with wine and spices, perfect for dipping crusty bread cubes and veggies.
# Ingredient List:
→ Cheese Blend
01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated
→ Liquid & Seasonings
03 - 10 fl oz dry white wine
04 - 1 clove garlic, halved
05 - 1 tbsp cornstarch
06 - 2 tbsp kirsch (cherry brandy), optional
07 - Freshly ground black pepper, to taste
08 - Freshly grated nutmeg, to taste
→ For Serving
09 - 1 large crusty baguette or country loaf, cut into 3/4-inch cubes
10 - Assorted raw vegetables (optional), e.g., blanched broccoli, cherry tomatoes
# Directions:
01 - Rub the inside of a heavy-bottomed fondue pot or saucepan with the cut sides of the garlic clove; discard the garlic or leave it in for stronger flavor.
02 - Pour the wine into the pot and heat gently over medium-low heat until it just begins to simmer.
03 - Combine the cornstarch with kirsch or a splash of wine in a small bowl to form a smooth slurry.
04 - Gradually add the grated cheeses to the simmering wine, stirring constantly in a figure-eight motion until the mixture is melted and smooth.
05 - Stir in the cornstarch mixture and continue cooking, stirring constantly, until thickened and velvety.
06 - Season with freshly ground black pepper and grated nutmeg to taste. Transfer the fondue pot to its stand over a low flame and serve immediately with bread cubes and optional vegetables.
# Expert Tips:
01 -
- It turns 30 minutes and a few humble ingredients into pure comfort that feeds both body and soul.
- There's permission built in to be social while cooking—stirring together becomes conversation, not a chore.
02 -
- Cold cheese added to wine will seize up and become grainy—this happened to me once with no recovery possible, so patience in adding cheese gradually is everything.
- The moment you stop stirring is the moment the cheese can separate; even after it's melted, constant gentle motion keeps it suspended and silky.
03 -
- Keep the heat low and steady once fondue is made—high heat breaks the emulsion and separates everything into greasy regret.
- If the fondue becomes too thick, add a splash of warm wine to bring it back to silky life; if it thins too much, a pinch more cornstarch slurry restores balance.