Cheese Fondue
Classic cheese fondue. Cheese and white wine are the center pieces of the dish. Beer or broth can be substituted for another occasion. The list of fondue dippers is endless. I've included a substantial list, but feel free to try anything that goes with cheese.
Servings: 6 servings
Ingredients
What You Need - For the Fondue
- 2 cups Pinnacle Cheese or any alpine cheese (gruyere, emmental, appenzeller)
- 2 cups Clau d' ville Cheddar Cheese or other cheddar cheese
- 2 tablespoons cornstarch
- 1 cup dry white wine Sauvignon Blanc
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 tablespoon Kirsch or other brandy
- 1/4 teaspoon nutmeg ground
- 1 teaspoon dijon mustard optional
What You Need - For Dipping
- bread pieces french or sourdough in 1" cubes
- apples 1" cubes
- cherry or grape tomatoes
- broccoli steamed
- new potatoes roasted
- mushrooms
Game Day Delights - For Dipping
- potato chips
- tortilla chips
- soft or hard pretzels
- bacon not too crisp or it will break off in the pot
- ham, turkey or beef
- kielbasa or italian sausage
- meatballs
- hotdogs 1" slices
- pickles
Instructions
- Grate the cheeses. Combine the cheese with the cornstarch. Toss together until all of the cheese is thoroughly coated
- On the stove over medium-low heat, bring the wine, lemon and garlic to a simmer. Add the cheese to the simmering liquid a little at a time. Sir well between each additional to ensure a smooth fondue.
- Once smooth, add the brandy, nutmeg and mustard. Carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.
Notes
You can also use a crock pot. For that method mix the cheese with the cornstarch and coat well. Then simply add all of the ingredients to the pot and let it heat slowly, stirring often.