The Best Classic Cheese Fondue

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Totally cheesy and wonderful fondue that your whole family will enjoy.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: feeds about 8 1x

Ingredients

Scale

8 oz gruyere cheese, shredded (about 2 cups)

6 oz gouda cheese, shredded (about 1 ½ cups)

6 oz swiss cheese, shredded (about 1 ½ cups)

3 tablespoons of cornstarch

1 1/3 cup chicken broth

¼ teaspoon fresh squeezed lemon juice

¼ teaspoon pepper

¼ teaspoon nutmeg

1 small garlic clove, minced very finely

1 pinch paprika (1/8 teaspoon apx)

Cheese fondue dipper favorites-

green apples

mini sausages

broccoli

lightly sautéed mushrooms

bread

more bread

tortelini

Instructions

In a large pot (on the stove) over medium high heat pour the chicken broth, lemon juice, pepper, nutmeg, garlic and paprika and bring to a simmer. Reduce heat to medium and a handful at a time, add the cheese and stir with a wooden spoon till melted before adding another handful. Make sure to scrape the bottom of the pan with the spoon as you stir so the cheese doesn’t burn on the bottom. Once all the cheese is added and melted, pour into your fondue pot (set to a medium heat if using an electric fondue pot).

Notes

Shred your own cheese for the best results. Pre-shredded cheese has a coating on it to prevent it from sticking to each other which will definitely make your fondue have a funny texture.

If your fondue is too thick, add a bit more chicken broth until desired consistency.

I’ve found better results by melting the cheese in a pot on the stove before adding it to the fondue pot but this can definitely be made in an electric fondue pot too.

Find it online: https://acupofcream.com/the-best-classic-cheese-fondue/