White Cheddar Fondue Recipe
Soft Bavarian Salted Pretzels, Green Apples
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Ingredients
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Fondue Ingredients
Dippers
Method
Fondue Preparation
- 1
Prepare the Cheese
Grate the white cheddar and Gruyère cheese using a box grater or food processor. Set aside.
- 2
Prepare the Garlic
Cut the garlic clove in half and rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides. Discard the garlic after rubbing.
- 3
Mix the Cornstarch
In a small bowl, mix the grated cheeses with cornstarch until fully coated. This will help prevent the cheese from clumping in the fondue.
- 4
Heat the Wine
Pour the white wine and fresh lemon juice into the prepared fondue pot. Heat over medium heat until it starts to simmer, but do not boil.
- 5
Add the Cheese Mixture
Gradually add the cheese and cornstarch mixture to the wine, stirring constantly with a wooden spoon or silicone spatula until melted and smooth.
- 6
Season the Fondue
Add nutmeg, salt, and black pepper to taste. Stir well to combine all ingredients and achieve a creamy consistency.
Serving the Fondue
- 7
Prepare the Dippers
While the fondue is heating, slice the green apples into wedges and arrange them on a platter alongside the Bavarian salted pretzels.
- 8
Serve
Once the fondue is ready, transfer it to a fondue pot over a small flame or keep it warm on the stovetop. Serve with pretzel pieces and apple wedges for dipping.