The BEST Cheese Fondue - Without Wine!

Cut off the rinds of the cheese block and roughly chop the cheese into smaller cubes.

Add the cheese cubes to a food processor and grate until finely chopped.

Mix in the cornstarch with the grated cheese in the food processor.

In a saucepan, add low sodium chicken stock and milk.

Add minced garlic to the saucepan and stir the mixture.

Let the mixture come to a gentle simmer over low to medium heat.

Once simmering, reduce heat to low and add the cheese bit by bit, stirring continuously with a spatula.

Let the cheese almost completely melt before adding the next batch of cheese.

Once all cheese is added and melted, add sweet paprika, nutmeg, and white pepper (optional).

Taste test and add salt if needed, but usually not necessary due to the cheese and stock.

Add a squeeze of lemon juice (about a tablespoon) to stabilize the cheese and add brightness.

Dip bread into the saucepan or serve with a fondue pot.

For a healthier option, serve with boiled potatoes and blanched veggies.

To blanch veggies, boil water with a pinch of salt, dunk veggies for about a minute, then remove.

Equipment Needed

Dietary

Allergens