Food Gardening Network

Growing Good Food at Home

Cheesy Fondue

Print
Cheesy Fondue

Cheesy Fondue

During the 1950s and ’60s, fondue parties were all the rage, with stainless-steel pots in Scandi­ navian designs becoming particularly fashionable. The designs of the pots themselves became somewhat of a talking piece, with artists like Peter Max creating patterned designs that would impress guests. In the late ’60s and early ’70s, fondue pots became a popular gift for weddings to keep the fondue party rolling.

  • Author: Addie Gundry
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Appetizers

Ingredients

Scale
    • 8 ounces Gruyère cheese, grated
    • 8 ounces Emmental cheese, grated
    • 2 tablespoons cornstarch
    • 1 cup dry white wine
    • 1 garlic clove, minced
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon kirsch or brandy
    • 1/2 teaspoon dry mustard
    • 1/8 teaspoon grated nutmeg
  • For Dipping
    • Small skin-on roasted fingerling potatoes
    • Assorted lightly steamed vegetables
    • Sliced apples and pears
    • Cubed French or sourdough bread

Instructions

  1. In a large bowl, combine the Gruyère and Emmental cheeses with the cornstarch and toss well.
  2. In a fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium heat.
  3. Add the cheese mixture into the liquid a little at a time. Stir after each addition.
  4. Once the mixture is smooth, add in the kirsch, mustard, and nutmeg.
  5. Serve hot and bubbling with assorted dippers.

Keywords: fondue

Comments

Leave a Reply

Your email address will not be published.

Recipe rating

Cheesy Fondue

Print

Cheesy Fondue

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Sides & Sauces

Ingredients

Scale
  • 1/3 pound Gruyère cheese
  • 1/3 pound fontina cheese
  • 1/3 pound Gouda cheese
  • 2 tablespoons cornstarch
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon brandy
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon nutmeg

Instructions

  1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  2. In a stove-safe fondue pot or large heavy saucepan, bring the wine and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  3. To keep fresh, transfer to a slow cooker and set it on the Warm setting while eating. Serve with bread.
Comments

Leave a Reply

Your email address will not be published.

Recipe rating

Enter Your Log In Credentials

This setting should only be used on your home or work computer.

Need Assistance?

Call Food Gardening Network Customer Service at
(800) 777-2658

Food Gardening Network is an active member of the following industry associations: