Fondue Jurassienne with a Twist

Ingredients

• 400g (14 oz) Gruyère cheese, grated 400g (14 oz) Gruyère cheese, grated
• 400g (14 oz) Emmental cheese, grated 400g (14 oz) Emmental cheese, grated
• 300ml (1 1/4 cups) dry white wine 300ml (1 1/4 cups) dry white wine
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1/4 teaspoon nutmeg, freshly grated 1/4 teaspoon nutmeg, freshly grated
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Crusty bread, cubed Crusty bread, cubed
• Boiled potatoes, cubed Boiled potatoes, cubed
• Pickles, sliced Pickles, sliced

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 9g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated Gruyère and Emmental cheeses.
2. 2.
   In a fondue pot or a heavy-bottomed saucepan, heat the white wine over medium heat until hot but not boiling.
3. 3.
   Gradually add the cheese mixture to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
4. 4.
   Add the minced garlic, nutmeg, cornstarch, and lemon juice to the pot, stirring well to combine.
5. 5.
   Continue to cook the fondue over low heat, stirring occasionally, until it reaches a creamy consistency.
6. 6.
   Season with freshly ground black pepper to taste.
7. 7.
   Transfer the fondue pot to a fondue burner or a low heat source to keep it warm.
8. 8.
   Serve the fondue with crusty bread, boiled potatoes, and pickles for dipping.

Treat your ingredients with care...

• Gruyère and Emmental cheeses — For the best results, grate the cheeses just before using to ensure optimal melting and texture.

Tips & Tricks

• To prevent the fondue from becoming too thick, stir it occasionally while it's being served to keep it smooth and creamy.
• If the fondue becomes too thick, add a splash of white wine or warm milk to thin it out.
• Experiment with different accompaniments such as roasted vegetables, cured meats, or apple slices for a unique twist.

Serving advice

To serve the Fondue Jurassienne, place the fondue pot in the center of the table with a fondue burner or low heat source underneath to keep it warm. Arrange the accompaniments around the pot, allowing guests to dip their desired items into the melted cheese.

Presentation advice

For an appealing presentation, use a traditional fondue pot or a ceramic pot with a wooden handle. Garnish the fondue with a sprinkle of freshly grated nutmeg and a sprig of fresh herbs such as parsley or thyme.