Description
This Holiday Cheese Fondue with Gingerbread Dippers recipe blends melted Gruyère and Emmental cheeses into a creamy, flavorful fondue, seasoned with nutmeg and white pepper. Paired with spiced gingerbread cut into perfect dippable shapes, it’s a delightful festive appetizer ideal for sharing and celebrating the season.
Ingredients
Cheese Fondue
- 1 pound Gruyère cheese, shredded
- 1 pound Emmental cheese, shredded
- 2 tablespoons cornstarch
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 clove garlic, halved
- 1/4 teaspoon nutmeg
- 1/8 teaspoon white pepper
Gingerbread Dippers
- 1 recipe gingerbread cut into dippable shapes (approximately 12–16 pieces depending on cookie size)
Instructions
- Coat the cheese: In a large bowl, toss the shredded Gruyère and Emmental cheeses with cornstarch until they are evenly coated. This helps to prevent the cheese from separating and ensures a smooth fondue.
- Prepare the pot: Rub the inside of a heavy-bottomed pot or a fondue pot thoroughly with the halved garlic clove to impart a subtle garlic flavor, then discard the garlic.
- Heat the liquids: Pour the dry white wine and lemon juice into the pot and heat over medium heat until the liquid is just simmering, but not boiling.
- Start melting the cheese: Gradually add the cheese mixture to the simmering liquid, stirring constantly with a figure-eight motion. Continue stirring until the cheese is fully melted and the mixture is smooth and creamy.
- Season the fondue: Stir in the ground nutmeg and white pepper to enhance the flavor of the cheese mixture.
- Keep warm and serve: Reduce the heat to low and continue to cook, stirring occasionally, until the fondue is heated through and maintains a creamy consistency. Serve immediately.
- Prepare the dippers: While the fondue cooks, bake your gingerbread dough cut into dippable shapes and allow them to cool completely before serving alongside the warm fondue.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best results in flavor and consistency.
- Coating the cheese with cornstarch is key to prevent the fondue from becoming grainy or separating.
- Gingerbread dippers add a sweet and spicy contrast to the savory fondue; alternatively, try crusty bread cubes or apple slices.
- Stirring with a figure-eight motion helps maintain the smooth texture of the melted cheese.
- If fondue thickens too much, thin it out with a splash of warm white wine.
- Serve immediately to enjoy optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
