Savory Cheese Fondue Bread Cubes (Printable Version)
Melted Gruyère and Emmental with white wine, served warm for dipping crusty bread cubes.
# 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 ¾ inch cubes
10 - Assorted raw vegetables (optional, e.g., blanched broccoli, cherry tomatoes)
# Step-by-Step Instructions:
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 according to desired flavor intensity.
02 - Pour the white wine into the pot and warm gently over medium-low heat until it just begins to simmer.
03 - Combine the cornstarch and kirsch (or a splash of wine if kirsch is omitted) in a small bowl to create a smooth slurry.
04 - Gradually add the grated cheeses to the simmering wine, stirring continuously using a figure-eight motion until melted and silky.
05 - Stir in the cornstarch slurry and continue cooking while stirring until the mixture thickens to a velvety consistency.
06 - Add freshly ground black pepper and grated nutmeg to taste, blending evenly.
07 - Transfer the fondue to its stand over a low flame and serve immediately with bread cubes and optional vegetables for dipping.
# Tips from hearthlykitchen:
01 -
- It's a complete experience that doesn't require plating or fussing once it hits the table.
- Watching people's faces light up as they dip bread into silky, warm cheese never gets old.
- You can have it ready in 30 minutes, which somehow feels like a minor miracle.
02 -
- Never let the fondue boil—high heat breaks the emulsion and you'll end up with separated, greasy cheese instead of that dreamy texture.
- Grate your own cheese if you can; pre-shredded cheese has anti-caking agents that make it grainy and clumpy in fondue.
03 -
- Day-old bread cubes hold their shape better than fresh; stale bread is actually your secret weapon here.
- Keep extra wine on the table so you can adjust the consistency if needed, and your guests can refill their glasses.