Curried Cheese Fondue
Curried cheese fondue with Gruyere, cheddar, red curry paste, white wine, and sherry. A spiced twist on the Swiss classic that’s silky, dippable, and built for sharing with warm naan.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minSwiss fondue meets Indian curry in this unexpected mashup, and it works brilliantly.
Gruyere and cheddar melt into a bubbling pot of white wine spiked with red curry paste and a squeeze of lemon juice. A splash of sherry blended with cornstarch thickens everything into a smooth, glossy dip.
The curry paste adds a warm, fragrant heat that plays off the nutty Gruyere and sharp cheddar without overwhelming either one.
Skip the traditional bread cubes and serve this with torn pieces of naan for dipping. The soft, chewy flatbread is the ideal vehicle for scooping up every last bit of spiced, melty cheese.
Pro Tips
- Rub the fondue pot with garlic before you start. It’s a subtle touch, but it layers in flavor from the very bottom of the pot.
- Add the grated cheese gradually, stirring constantly. Dumping it all in at once will cause the cheese to seize into a clumpy mess.
- Never let the fondue boil. High heat makes the cheese proteins tighten and the whole thing turns grainy and stringy. Keep it at a gentle simmer.
Ingredients
Directions
Rub the inside of the fondue pot with cut clove of garlic.
Pour in wine and lemon juice and heat gently until bubbling.
Reduce the heat to low, add curry paste and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
In a small bowl, blend cornflour smoothly with sherry, then stir into cheese mixture and continue to cook for 2 to 3 minutes until mixture is thick and smooth, stirring frequently.
Do not allow fondue to boil.
Serve with pieces of Nan bread.
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