Classic Cheese Fondue – Throw Back Thursday

It’s another vintage recipe! Who remembers fondue parties? Back in the 1970s they were really popular!

But fondue dates back farther than 18th century.

Swiss families used the last bits of cheese and wine with stale bread and had a warm meal by the fire. Back in the 1930s the Swiss Cheese Union had a campaign to get more people in Switzerland to eat cheese. They still enjoy a fondue pot together and consider it a meal.

This tasty dip was first introduced in the USA at the 1964 World’s Fair in the Swiss Alpine restaurant. It gained popularity when the cheese industry pushed the consumption of cheese with recipes and photos of the dripping cheese at parties. And Americans followed the trend. By the early 1970s, everyone had a fondue pot (or two).

And the fondue has evolved from the early cheese and wine to chocolate and other sauces.

In some cases, there is even a pot of hot oil to cook meat before you dip. There were even restaurants (that still exist) that served only variations of the fondue (which is French for “to melt”).

So today I offer you the classic cheese fondue. Serve it up as a party appetizer or enjoy it as a meal (like we did). It’s fun and delicious!

Here’s How to Do it:

Start with some high quality cheese and wine. It will make a difference in the flavor of the final dish.

Fondue is pretty easy to make. Start by gently sautéing the garlic in the butter.

As it begins to lightly brown, stir in the cream cheese (not in the classic) until it’s somewhat melted.

Dissolve the cornstarch in the wine and stir it until it is mixed in.

Pour the wine, lemon juice and brandy into the pot and stir, cooking until it starts to thicken.

Stir in the cheese and simmer for about 20 to 30 minutes, stirring often. The alcohol should be completely cooked out (you will still taste the wine) and the cheese completely melted.

Add salt and pepper to taste.

Transfer to the fondue pot, garnish with smoked or sweet paprika,

and serve with apples, vegetables, pretzels, bits of meat and, of course, bread!

© Copyright 2021 The Lazy Gastronome

5 from 6 votes

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Classic Cheese Fondue

A super easy dish that makes a fun meal or appetizer!

Course: Appetizer, dinner, hors d'oeuvre, Main Course, Snack

Cuisine: American, Swiss

Keyword: bread, cheese, dip, party, wine

Servings: 3 cups

Author: HelenFern

Ingredients

• 1 Tablespoon butter
• 1 clove garlic, minced
• 2/3 cup dry white wine (I used Chardonnay)
• 4 Tablespoons cornstarch
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons brandy or cognac
• 2 cups gouda cheese, shredded
• 2 cups gruyere cheese, shredded
• 3/4 cup extra sharp cheddar, shredded
• sea salt and fresh cracked pepper to taste
• sweet or smoked paprika to garnish

Instructions

1. Start by gently sautéing the garlic in the butter.

2. As it begins to lightly brown, stir in the cream cheese (not in the classic) until it's somewhat melted.

3. Dissolve the cornstarch in the wine and stir it until it is mixed in.

4. Pour the wine, lemon juice and brandy into the pot and stir, cooking until it starts to thicken.

5. Stir in the cheese and simmer for about 20 to 30 minutes, stirring often. The alcohol should be completely cooked out (you will still taste the wine) and the cheese completely melted. Add salt and pepper to taste.

6. Transfer to the fondue pot, garnish with smoked or sweet paprika, and serve with apples, vegetables, bits of meat and, of course, bread! 

Recipe Notes

The higher quality the ingredients are, the better the flavor of the completed dish.

© Copyright 2021 The Lazy Gastronome

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