Thursday, September 24, 2015

Just Fondue It- Classic Swiss Fondue

This week, I decided to get down with my Swiss heritage and indulge in something I've always waned to try: eating a 1/2 pound of cheese in one meal.

A.k.a.- fondue.

Ooey, gooey- Good God it's Fonduey!
That's right, Melinda- I've never had fondue. But that all changed last night, and now? Now I will be on the hunt for a proper fondue pot so that my cheese will be forever melty.

Fondue is easy- I'm not sure why it took me so long to try making it. Plus- talk about a casual meal. Look in your fridge/pantry- what would go well with cheese? (FYI- the answer is pretty much everything and anything.)

Since it was just the two of us, we kept it simple with some crusty sourdough, pears, smoked ham and pickles. You could also do bits of steak, apples, or any fresh or blanched vegetable of your liking!



Classic Swiss Fondue


  • 1/2 pound Gruyere cheese
  • 1/2 pound Emmental cheese (could substitute Swiss cheese if necessary)
  • 2 TB cornstarch
  • 1 cup dry white wine
  • 1 TB fresh lemon juice
  • 1 TB kirsch (optional, or a dash of port or brandy could be substituted)
  • Nutmeg, salt, pepper and dry mustard- to taste
Dippables: bread, meats, vegetables, pickles, apples, pears

Grate the cheeses and gently toss with 2 TB of cornstarch. Set aside.

Rub a split garlic clove around the inside of a heavy bottom sauce pan or fondue pot. Discard garlic.

Add in wine and lemon juice over medium/high heat and bring to a strong simmer. Slowly begin to add cheeses, whisking steadily until cheese is melted and mixture is smooth. If using, add in the kirsch.

Season with nutmeg and dry mustard, adding in salt/pepper to taste. The cheese should provide a decent amount of salt, so taste often and add salt slowly!

Serve immediately. 




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