Cheese fondue for Christmas (with or without wine)
Prep: 20 min · Cook: 15 min · Makes: 4 · For:
Cheese fondue is a lovely way to spend Christmas Eve: everyone around one pot, long forks, lots of laughter and the occasional piece of bread lost in the cheese. It is also very easy, as long as you take your time and do not let it boil.
The classic version uses dry white wine for flavour and smoothness. For a family table with children, make the alcohol-free version with stock and lemon juice; it is mild, creamy and just as much fun.
Tips for a smooth fondue
- Grate the cheese so it melts evenly.
- Low heat, constant stirring. A figure-of-eight movement keeps it smooth.
- Day-old bread stays on the fork better than fresh.
Safety at the table
Keep the burner in the middle of the table, away from little elbows, and use a stable pot. Young children can dip with a grown-up's help, and remind everyone not to eat straight from the hot fork.
Ingredients
- 400 g Gruyère
- 400 g Emmental or Comté
- 300 ml dry white wine (or see the alcohol-free version)
- 1 garlic clove
- 1 tbsp cornflour
- 1 tbsp lemon juice
- a pinch of grated nutmeg
- freshly ground black pepper
- 600 g day-old crusty bread, in cubes with crust, for dipping
- extras for dipping: boiled baby potatoes, blanched broccoli, mushrooms, gherkins, pickled onions, apple or pear cubes
- Alcohol-free version: 250 ml vegetable stock and 2 tbsp lemon juice instead of the wine
Method
- Grate the cheeses coarsely, or cut them into small cubes. Toss them with the cornflour so every piece is coated.
- Halve the garlic and rub the inside of the fondue pot with the cut sides. Leave the garlic in or take it out, as you like.
- Pour the wine (or stock) and lemon juice into the pot and heat it on the hob until it steams and small bubbles appear. Do not let it boil hard.
- Add the cheese a handful at a time, stirring in a figure of eight with a wooden spoon. Wait until each handful has melted before adding the next.
- Keep stirring over a low to medium heat until the fondue is smooth and creamy, about 10 minutes. Season with nutmeg and pepper.
- Put the pot on the burner at the table, on a low flame, so the fondue stays warm but does not boil.
- Spear a cube of bread through the soft side into the crust, swirl it in the cheese and lift it out with a little twist so it does not drip.
Questions
Why did my fondue split?
It got too hot or there was not enough acid. Take it off the heat, add a squeeze of lemon and 1 tsp cornflour mixed with a little wine or stock, and whisk hard until it comes back together.
Is fondue with wine suitable for children?
Not all of the alcohol cooks off in a fondue, so make the alcohol-free version when children are eating. It is just as creamy.
What about the crust at the bottom?
The crispy cheese crust that forms at the end is a treat. Lift it out with a spatula and share it out.
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