Three Cheese Parmesan Fondue

Name: Three Cheese Parmesan Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1 clove garlic (halved); 1 cup dry white wine; 200 grams parmesan cheese (freshly grated); 200 grams Gruyère cheese (freshly grated); 200 grams Emmental cheese (freshly grated); 2 tablespoons cornstarch (mixed with 2 tablespoons of cold water); 1 pinch nutmeg (freshly grated); 1 pinch black pepper (freshly ground)

30 min 6 servings Medium

All Recipes

Rich and creamy three cheese parmesan fondue perfect for an appetizer or a cozy night in.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Medium

Fondue is a classic dish that brings people together, making it a perfect choice for gatherings and cozy nights in. The Three Cheese Parmesan Fondue unites the rich flavours of parmesan, Gruyère, and Emmental cheeses, creating a creamy, savoury delight. Originating from the heart of cheese-making regions, this dish is a testament to the art of cheese crafting and communal dining. Whether you're hosting a party or enjoying a quiet night at home, this fondue promises to be the centrepiece of your meal.

Instructions

Prepare the pot

Rub the inside of a fondue pot with the cut sides of the garlic clove. Discard the garlic.

Pro tip: This step adds a subtle garlic aroma without overpowering the cheese flavours.

Heat the wine

Pour the white wine into the pot and heat over medium-low until it starts to simmer, but do not let it boil.

Pro tip: Keep the temperature low to prevent the alcohol from evaporating too quickly.

Melt the cheese

Gradually add the grated cheeses, stirring constantly in a figure-eight motion until fully melted and smooth.

Pro tip: Adding the cheese slowly helps to achieve a smooth, creamy texture.

Thicken the fondue

Mix the cornstarch with water to make a slurry. Stir it into the cheese mixture and continue to stir until the fondue thickens.

Pro tip: The cornstarch mixture prevents the cheese from separating.

Season the fondue

Add a pinch of nutmeg and black pepper to the fondue. Stir well to combine.

Pro tip: Adjust the seasoning to taste, if desired.

Serve the fondue

Keep the fondue warm over low heat. Serve immediately with your choice of dippers.

Pro tip: Use a fondue burner to maintain the ideal serving temperature.

💡

Tips & Tricks

Use freshly grated cheese for the best texture and flavour.
Maintain a low heat to prevent the cheese from clumping or burning.
Serve with a variety of dippers for added fun and flavour.
Stir continuously for a smooth, even fondue.

Frequently Asked Questions

What is a traditional fondue parmesan recipe from Quebec?

A traditional Quebecois fondue parmesan uses local cheeses like Parmesan, Gruyère, and Emmental, melted with white wine.

How do I prevent my fondue from clumping?

Use freshly grated cheese and add it gradually to the warm wine while stirring constantly.

Can I use different cheeses?

Yes, you can substitute similar melting cheeses like fontina or raclette for a different flavour profile.

What can I serve with cheese fondue?

Serve with crusty bread, blanched vegetables, apple slices, or cured meats for dipping.

How do I store leftover fondue?

Refrigerate leftovers in an airtight container for up to two days and reheat gently on the stove.

Serving Suggestions

Serve this Three Cheese Parmesan Fondue with an assortment of dippers such as crusty bread, blanched vegetables, and sliced apples. For beverage pairings, a crisp white wine or a light beer complements the rich, cheesy flavours beautifully. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat, stirring constantly, to restore its creamy texture.

Nutrition per serving

450

Calories

25g

Protein

35g

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