Cheese Fondue Without Alcohol
A smooth, creamy cheese fondue made without wine, perfect for cozy gatherings, family dinners, or stress-free entertaining. This recipe delivers a rich, velvety texture with deep cheese flavor and no sharp alcohol notes.
Ingredients
- 1 tablespoon unsalted butter
- 1 cup whole milk at room temperature
- ¾ cup heavy cream at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 clove garlic finely grated into a paste
- 1 cup Gruyère cheese freshly grated
- 1 cup Emmental cheese freshly grated
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
For Serving
- 3 cups crusty bread cubes lightly toasted
- 1 large apple thinly sliced
Instructions
- Rub the inside of a heavy-bottomed saucepan with the butter, coating the base and sides evenly. This small step helps prevent sticking and improves the final texture.
- In a small bowl, whisk the cornstarch with 2 tablespoons of the milk until completely smooth and lump-free. Set aside.
- Place the saucepan over low heat and add the remaining milk and heavy cream. Warm gently, stirring often, until the mixture is hot and steaming but never boiling.
- Stir in the garlic paste and lemon juice, making sure they are evenly distributed through the warm liquid.
- Add the cornstarch mixture to the pan and stir constantly for about 30 seconds, just until the liquid thickens slightly.
- Add the grated cheeses one small handful at a time, stirring slowly after each addition. Allow each portion to melt fully before adding more, keeping the heat low at all times.
- Once all the cheese has melted and the fondue is smooth and glossy, season with salt, black pepper, and nutmeg. Taste carefully and adjust if needed.
- Keep the fondue warm over very low heat, stirring occasionally. If it thickens too much, stir in 1 tablespoon of warm milk at a time until the desired consistency is reached.