Cheese Fondue

Cheese Fondue: Why was this the Quintessential Dish of the 1970s?

It’s the 1970s and we’re making an easy cheese fondue! Fondue parties were everything! Learn how to make this retro cooking classic and have your own party! YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons… the things you need to have!

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Cheese Fondue

1 Lb. Shredded Cheese, one or mixed

(Swiss, Guyere, Emmenthal)

2 TBS Cornstarch

1 Garlic Clove, split in half

1 Cup Dry White Wine

1 TBS Fresh Lemon Juice

1 TBS Kirsch

1/2 TSP Dry Mustard

Pinch Nutmeg (Optional)

Rub fondue pot with clove of garlic, discard clove. Mix shredded cheese with cornstarch until all shreds are coated. Heat wine and lemon juice in fondue pot (if you don't have a fondue pot you can do this in a saucepan over medium low heat) until simmering. Add cheese to wine by the handful, stirring between each addition. Cheese will be lumpy at first, keep stirring. After 3-5 minutes of constant stirring, the cheese will melt into the wine and look like fondue. Once cheese is completely melted, add Kirsch and dry mustard. Add a pinch of nutmeg if you like.

Dippers:

Make sure everything is bite sized:

French Bread

Cornichons

Cocktail Onions

Granny Smith Apples

Red Potatoes, Cooked and cooled

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer, Main Course, Snack

Cuisine: Swiss

Keyword: Cheese Fondue, Cheese Fondue History, Swiss Cheese