Fast Cheese Fondues

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fast Cheese Fondues to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fast Cheese Fondues, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 cups Gruyere or Swiss cheese (12 ounces) - coarsely shredded
• 2 tablespoons all-purpose flour
• 1 clove garlic -- halved
• 1 1/4 cups dry white wine* (see notes)
• 1 tablespoon kirsch or dry sherry
• Dash nutmeg
• Dash white pepper
• French or Italian cubed bread/veggies

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring shredded Gruyere or Swiss cheese to room temp

Step 2: Technique & Execution

Toss cheese with flour; set aside

Step 3: Technique & Execution

Rub inside of fondue pot with garlic halves, then discard garlic

Step 4: Technique & Execution

In medium saucepan heat wine over med heat until small bubbles rise to surface

Step 5: Technique & Execution

Just prior to wine boiling, reduce heat to low, stir in cheese a little at a time stirring constantly making sure each addition of cheeese melts before adding more

Step 6: Technique & Execution

Stir till mixture bubbles gently