Fun Family Dinner: Cheesy Fondue!

Gooey, creamy, scrumptious cheese fondue is actually super easy to make! It’s a fast, impressive dish that works great as an appetizer, special occasion meal, or weeknight dinner! This recipe is your step by step guide to making delicious fondue.

Why We Absolutely Love Cheese Fondue

When I was little, I thought fondue was meant to be for kids.

I couldn’t figure out why my brother and I didn’t have those funny long forks with the colorful plastic tips.

My parents let me taste their fondue once or twice; I remember dipping a slice of apple into the pot and feeling dismayed by the wine and the touch of funky Gruyere.

Now that I have kids of my own, I’ve taken it upon myself to make an easy, kid-friendly version of fondue that everyone enjoys. And that’s it! The flavor is rich and savory, with just a slight tang. The texture is as smooth as honey, and the fondue stretches as high as little hands can reach. Is our version an authentic Swiss recipe? No. Does it turn family dinner into an ooey-gooey, delicious, love-our-veggie party? Sure.

In fact, fondue can sometimes tempt reluctant veggie eaters (like my daughter!) to eat the greens, since broccoli is so easy to enjoy when it’s skewered and dipped in melty goodness. . The best part is that this recipe comes with simple ingredients that you can pick up at any supermarket. So really, any night can be fondue night!

Ingredients for Cheese Fondue:

• Gouda Desi cheeseGouda cheese is a creamy, nutty cheese that is aged for a more intense flavor that works beautifully in fondue.
• Gruyère CheeseGruyere is a Swiss cheese with a slightly salty and nutty flavor, with a slightly sweet and caramel-like flavor.
• cornstarchCornstarch helps thicken the fondue and create a smooth and creamy texture.
• chicken broth (or dry white wine)Chicken broth is a light liquid that keeps your fondue super kid-friendly. However, if you’re feeding an adult crowd, the wine flavor makes for a smoother consistency as well as being delicious.
• minced garlicFresh minced garlic works best here.
• Lemon juiceLemon juice adds a nice acidity which balances well with the paneer and also helps prevent the paneer from separating and becoming stringy.
• dry mustardDry mustard is used to add sourness to fondue.
• ground nutmeg– Ground nutmeg really heats up and adds to its flavor. Don’t be afraid of the nutmeg here! It is very subtle and delicious.

How to make Cheese Fondue:

1. Fake Both things Put these in a large ziplock bag along with the cornstarch. stir until well coated.
2. Heat A small, heavy-bottomed pot over medium heat. Bring broth, lemon juice, and garlic to a gentle boil.
3. discount Reduce the heat to medium-low, and slowly add your cheese mixture, a handful at a time, to the simmering broth.
4. Shake After each handful until the cheese is completely melted.
5. remove Off heat and stir in mustard and nutmeg.
6. Flow Pour into fondue pot or serve straight from pot.
7. service tax Enjoy more with your favorite dippers!

What to Dip in the Cheese Fondue:

While you’re preparing the fondue, set out a variety of foods for dipping. The more variety of vegetables and fruits you offer, the more likely your kids will find something they like and eat with cottage cheese. Here are some of our favorites:

• crusty bread
• pretzels
• Broccoli
• Cauliflower
• mushroom
• green beans
• Bell peppers
• Carrot
• asparagus
• parsley
• cherry tomatoes
• Pickle
• Apple slices
• pear slices

Tips and Tricks

Use good quality cottage cheese

This will make all the difference in your final product. Don’t use pre-shredded paneer here.

What’s Best for Fondue?

You want to go for a creamy, buttery cheese that will melt easily. Gruyere, Gouda, and Fontina are your best bets. Other cheeses that are less traditional but melt well are Cheddar, Havarti, Muenster, Colby and Monterey Jack cheeses.

Can You Reheat Leftover Fondue?

You can store leftover fondue for up to 3 days. Heat in a small saucepan over medium-low heat.

How do you keep your fondue cheese smooth?

Make sure you are adding your paneer in small handfuls and keep stirring constantly. Do not add more cheese until it is completely melted. Go slow, and don’t rush! If your fondue is still grainy, you can add a little cornstarch to help bind and smooth the cheese together.

What can I do if my fondue cheese is too thick?

If your fondue is too thick, you can add a little more of the liquid (broth or wine) you used in the beginning to thin it out.

What’s the Best Kind of Fondue Pot?

There are different types of fondue pots on the market, and it really depends on what you want or how often you plan to use it. An electric fondue pot is great for maintaining a constant temperature. This fondue pot is a simple, economical option that uses a tea light to keep the pot warm. This large, cast iron fondue pot is great for large groups.

Looking for more delicious dips? try these!

• 1/2 pound Gouda Cheese
• 1/2 pound Gruyère Cheese
• 2 big spoon cornstarch
• 1 cup Chicken Broth, Low Sodium or dry white wine
• 2 Clove Garlic minced fine
• 1 tablespoon Lemon juice
• 1/2 small spoon dry mustard
• 1/8 small spoon ground nutmeg

• Grate both cheeses and put them in a large Ziploc bag with the cornstarch. Stir until cheese is well coated (this is a great job for the kids!).

• In a small, heavy-bottomed pot (cast iron is best), bring broth (or wine), lemon juice, and garlic to a gentle boil over medium heat.

• When the broth mixture begins to boil, reduce the heat to medium-low, and add the cheese a small handful at a time, stirring the fondue after each handful until the pieces are completely melted. Do not go.

• Once all the cheese is well combined, remove the pot from the stove and stir in the mustard and nutmeg.

• You can pour the fondue into the pot at this point, or serve it straight from your pot. Serve with your favorite dippers!

• If you are serving this as an appetizer, this should make enough for 8 servings. If you are serving as part of a main meal, it will serve between 5-6 people.
• Using chicken broth will give you a milder flavor and probably not as smooth a finish as if you were using wine. Dry white wine is optimal.

Calories: 233kcal , Carbohydrates: 3Yes , Protein: 16Yes , thick: 17Yes , Saturated fat: 10Yes , Polyunsaturated Fat: 1Yes , monounsaturated fat: 5Yes , Cholesterol: 64milligrams , Sodium: 444milligrams , Potassium: 89milligrams , Fiber: 0.1Yes , sugar: 1Yes , Vitamin A: 429IU , vitamin C: 1milligrams , Calcium: 488milligrams , iron: 0.2milligrams