Cheese fondue with white wine
6 servings
20 minutes
Cheese fondue with white wine is a refined dish that comes from the alpine regions of Europe. It originated in Switzerland as a way to warm up during cold winter days by transforming simple ingredients into a flavorful, rich mixture. This fondue variant is based on white wine, which enhances the creamy taste of melted hard cheese and adds a delicate tang. Garlic adds spiciness, while lemon juice and starch help achieve the perfect texture. Various foods can be dipped into the fondue—from classic bread and vegetables to fruits like pears and grapes that reveal new flavor nuances. The dish is perfect for warm gatherings with friends or family, creating an atmosphere of coziness and enjoyment of simple yet elegant flavor combinations.
1
Pour white wine into a small pot. Place it on low heat and warm it up. The main thing is not to let it boil.
2
Add finely chopped garlic to the warmed wine. Or you can simply squeeze out the juice.
- Garlic: 3 cloves
3
For fondue, use high-quality hard cheese without vegetable fats, otherwise it won't melt evenly. Grate or cube the cheese and add it in portions to the pot, heating it over low heat.
- Hard cheese: 300 g
4
While the cheese is melting, mix the starch and lemon juice in a separate bowl until smooth. Then add it to the cheese and cook for another 3-5 minutes, stirring constantly.
- Starch: 2 tablespoons
- Lemon juice: 2 ml
5
We place the dipping ingredients (prepared earlier or simultaneously) around the fondue pot — boiled chicken, ham, mushrooms, potatoes, cooked cauliflower, fresh vegetables, pears, grapes, black and white bread, croutons — for dipping in cheese.
- Chicken breast: to taste
- Fresh champignons: to taste
- White bread: to taste
- Pears: to taste
- Whole wheat bread: to taste
- Grape: to taste
- Vegetables: to taste