Cheese Fondue
A Swiss-style cheese fondue made by melting cheese in white wine and finishing it silky-smooth with a cornstarch slurry. Perfect for a home party — dip plenty of toasted baguette and vegetables into the warm, gooey cheese.
Ingredients
Cheese Fondue
- Assorted cheese (smoked cheese, brie, etc.)120g
- Olive oil1 tsp
- Garlic1 clove
- White wine1/2 cup
- Vegetables and fruits for dippingas needed
- Baguetteas needed
Cornstarch Slurry
- Starch (cornstarch)1/2 tsp
- Water1 tbsp
Directions
- 1
Cut the eggplant and zucchini into large chunks.
- 2
In a large bowl, combine the olive oil and dried basil and mix well.
- 3
Roast the vegetables in an oven preheated to 200°C (400°F) for about 10 minutes, and bake the baguette brushed with olive oil alongside for about 4 minutes.
- 4
Cut the cheese into small pieces so it melts evenly all at once, and have the white wine and cornstarch slurry ready beforehand. Adding it in large chunks takes longer to melt and makes the fat and protein more likely to separate.
- 5
In a heat-retaining pot such as a clay pot, heat olive oil over low heat and rub it with garlic to infuse the flavor.
- 6
Add the white wine and simmer gently over low heat to cook off the alcohol. Skipping this step can leave a boozy smell.
- 7
Once the wine is boiling, add the cheese and stir over medium heat until melted. At this stage, the wine and cheese will still look separated.
- 8
Pour in the cornstarch slurry, and the wine and cheese will come together smoothly. The slurry is added to prevent separation.
- 9
Dip your choice of vegetables, fruit, or bread into the cheese in the fondue pot and enjoy.
Tips
Cheese fondue originated in Switzerland and is traditionally made with Emmental and Gruyère cheese. If those are hard to find, you can easily substitute smoked cheese and brie from the supermarket instead.