Rheinlander Restaurant Cheese Fondue
Indulge in the ultimate comfort food experience with this Rheinlander Restaurant Cheese Fondue recipe, a rich and creamy classic inspired by the traditional Alpine delicacy. Featuring a luscious blend of Gruyère and Emmental cheeses, gently melted with dry white wine and a touch of zesty lemon juice, this fondue is elevated with a dash of nutmeg and optional Kirsch for a sophisticated depth of flavor. Perfect for sharing, this quick 25-minute recipe is best served with crusty bread cubes and an array of fresh vegetables for dipping. Whether you're hosting a cozy gathering or enjoying a romantic night in, this cheese fondue is a crowd-pleasing centerpiece that’ll have everyone coming back for more.
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Ingredients
- 8 ounces Gruyère cheese
- 8 ounces Emmental cheese
- 1.5 cups Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 2 teaspoons Kirsch (cherry brandy, optional)
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons White pepper
- 1 loaf Baguette or crusty bread, cubed
- 2 cups Vegetables for dipping (e.g., broccoli, carrots, or cauliflower)
Directions
Step 1
Grate the Gruyère and Emmental cheeses, and set them aside.
Step 2
Cut the clove of garlic in half and use it to rub the inside of a fondue pot or a heavy-bottomed saucepan. Discard the garlic once the pot is coated.
Step 3
Pour the white wine into the pot and heat it over medium-low heat until it is warm but not boiling.
Step 4
Gradually add the grated cheese to the pot, one handful at a time, stirring constantly with a wooden spoon until melted and smooth. Ensure each handful is fully melted before adding more cheese.
Step 5
In a small bowl, mix the cornstarch with the lemon juice to create a slurry. Stir the slurry into the cheese mixture to thicken it slightly.
Step 6
If using Kirsch, stir it in now, along with the nutmeg and white pepper. Adjust seasoning to taste if needed.
Step 7
Reduce the heat to low and maintain a gentle simmer to keep the fondue warm. Avoid overheating, as this can cause the cheese to separate.
Step 8
Transfer the fondue to a fondue pot with a heat source (such as a burner or candle) if desired, and serve warm.
Step 9
Serve with cubes of crusty bread and a selection of vegetables for dipping. Enjoy while hot!
Nutrition Facts
| Serving size | (1721.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2928.0 |
| Total Fat 99.4g | 0% |
| Saturated Fat 53.4g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 328.9mg | 0% |
| Sodium 4231.6mg | 0% |
| Total Carbohydrate 260.6g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 37.6g | |
| Protein 184.5g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 4824.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2641.3mg | 0% |
Source of Calories