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Cheese fondue dipping

Cheese Fondue Recipe

This cheese fondue recipe is the perfect date night activity! And it's just in time for Valentine's Day! Make this recipe with white wine, Swiss cheese and shallots, and prepare for an incredible date night with your hunny!
5 from 1 vote
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Course: appetizers, cheese, Main Course
Cuisine: Switzerland
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings

Ingredients

  • 8 oz swiss cheese, I use guiggesburg domestic swiss
  • 4 oz gruyere
  • 2 tbsp cornstarch
  • 2 shallots, finely chopped
  • 1 tsp chopped Garlic
  • ¾ cup White wine, I used pinot grigio
  • 1 tsp ground mustard
  • tsp salt
  • Bread for dipping

Instructions

  • Grate the Swiss cheese on the largest setting of your cheese grater. Grate the Gruyere cheese on the medium setting of your cheese grater.
  • Combine the cheeses in a large bowl, and add 2 tbsp of cornstarch to the cheese. Mix to combine, ensuring that all cheese is coated in cornstarch.
  • Heat a fondue pot or a nonstick pot on medium heat. Add the garlic and the shallots and cook until fragrant, or about five minutes.
  • Once the shallots are cooked, add the white wine into the pot and turn the heat to high. Bring the wine to a boil.
  • Once the wine is boiling, turn the heat to low. Divide the cheese into quarters. Add one quarter into the wine, and stir on a low heat until the cheese melts completely. Then add the next quarter and repeat. Repeat these steps until all the cheese is melted.
  • Add the salt and ground mustard into the cheese, and mix one last time. Use bread to dip into the cheese. Enjoy!
  • Leave a comment on this recipe letting me know what you think.

Instant Pot Instructions

  • Grate the Swiss cheese on the largest setting of your cheese grater. Grate the Gruyere cheese on the medium setting of your cheese grater.
  • Combine the cheeses in a large bowl, and add 2 tbsp of cornstarch to the cheese. Mix to combine, ensuring that all cheese is coated in cornstarch.
  • Turn the Instant Pot to Saute. Add the olive oil until warmed. Then add garlic and the shallots and cook until fragrant, or about five minutes.
  • Once the shallots are cooked, add the white wine into the pot. Bring the wine to a boil.
  • Once the wine is boiling, turn the pot to KEEP WARM. Divide the cheese into quarters. Add one quarter into the wine, and stir on a low heat until the cheese melts completely. Then add the next quarter and repeat. Repeat these steps until all the cheese is melted.
  • Add the salt and ground mustard into the cheese, and mix one last time. Use bread to dip into the cheese. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
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