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Cheesy Fondue

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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

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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

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