Description
This classic Cheese Fondue recipe combines creamy Swiss cheese and evaporated milk for a rich and velvety dip. Perfect for dipping crusty French baguette slices, this fondue makes a cozy and interactive appetizer or snack for gatherings.
Ingredients
Scale
Cheese Fondue
- 10 oz. freshly shredded Swiss cheese
- 4 tsp cornstarch (1 tbsp + 1 tsp)
- 1¼ cups evaporated milk
Dipping
- 1 (12 oz.) French baguette, sliced into ½” thick slices
- Unsalted butter or olive oil spray
- Garlic salt, to taste
Instructions
- Prepare the Bread: Preheat your oven or toaster oven to a medium-high setting. Lightly brush the sliced French baguette pieces with unsalted butter or spray with olive oil. Sprinkle a little garlic salt over them for seasoning. Toast the slices until they are golden and crispy, which usually takes about 5 minutes. Remove and set aside.
- Make the Fondue Base: In a medium saucepan over low heat, combine the shredded Swiss cheese and evaporated milk. Stir frequently until the cheese is melted and smooth. Sprinkle the cornstarch evenly over the mixture and continue to stir gently until the fondue thickens and reaches a creamy, smooth consistency. Be careful to keep the heat low enough to prevent burning or clumping.
- Serve Warm: Transfer the warm cheese fondue to a fondue pot or a heatproof serving bowl to keep it warm. Serve alongside the toasted baguette slices for dipping. Enjoy immediately for the best, creamy texture.
Notes
- Use freshly shredded cheese rather than pre-shredded to ensure smooth melting and no additives.
- Keep the heat low while melting cheese to prevent it from becoming grainy.
- Sprinkle cornstarch evenly to avoid lumps in the fondue.
- Use evaporated milk to achieve a rich and creamy texture without adding heavy cream.
- For a twist, add a splash of white wine or a pinch of nutmeg into the fondue while cooking.
