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Recipe Detail Page
Cheese Fondue
Spring 2022
Selma Lopes keeps her fondue classic with a rich emulsion of two Swiss cheeses and white wine flavoured with just a hint of garlic and nutmeg. The key ingredient is cornstarch, which ensures the fondue is creamy and the fat from the cheese doesn’t separate.
Serves 4
7 oz (200 g) grated Gruyère cheese, about 2 1/2 cups
7 oz (200 g) grated Emmenthal cheese, about 2 1/2 cups
1 cup (250 mL) dry white wine, such as Sauvignon Blanc, divided
1 1/2 tsp (7 mL) cornstarch
1 garlic clove, peeled and sliced in half
Freshly grated nutmeg to taste
Cubed bread, cherry tomatoes, sliced apples and grilled vegetables, for serving
1. In a medium bowl, combine cheeses. In a small bowl, stir 1/4 cup (60 mL) wine with cornstarch until smooth. Set aside.
2. Rub the bottom and sides of a medium saucepan with cut sides of garlic. Add remaining 3/4 cup (175 mL) wine and set over medium-low heat. Once the wine is at a gentle simmer, add cheese, about 1/2 cup (125 mL) at a time, whisking continuously until fully melted before each addition. Adjust heat if needed to ensure fondue does not come to a boil. Once all the cheese has been incorporated, add cornstarch mixture, whisking continuously, until fondue is smooth and fully emulsified, about 2 minutes. Remove from heat. Season with nutmeg, then transfer to a fondue pot to keep warm. Serve immediately with bread, tomatoes, apple and vegetables.
Serves 4
