Do you fondue? Mark and I Love (with a capital L) some good fondue. We have traveled around Europe sampling from France to Switzerland, and we drool over this recipe.
Not to get too off topic, but this is probably my favorite picture of us in Switzerland. I mean… how dreamy is that man?!
Every Valentines Day we fondue as a family and most cabin visits, we fondue. It’s a verb.
Fondue is family style dinner at it’s best!
Our kids love how interactive it is and we all marvel at the first cheese pull. It’s unreal!
I’ve heard it said that you shouldn’t use wine in cooking that you wouldn’t drink… and while that may be true, fondue is the exception. After trying out many varieties of Chardonnay, we prefer Two Buck Chuck. Can’t tell you why it takes so good in here but it does!
This recipe has been tweaked to our preferences from here.
This is the fondue pot we have. This one is on my wishlist.
We usually dip sourdough bread, steamed broccoli and baked potatoes… all in bite sized portions for dipping. But you can dip whatever you want!
Enjoy it!
Ingredients:
1 Clove Garlic, minced
1 cup of dry white wine (we use Two Buck Chuck) + more to stir in later
1 tbs fresh lemon juice
8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
8 ounces Jarlsberg cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Gouda cheese, cut into cubes (about 1/2 cup)
6 tsp Cornstarch
1 tbs Brandy
A few gratings or one shake of Nutmeg
A few gratings or one shake of Black Pepper
Directions:
Cut off cheese rinds and grate all cheese. Combine in large bowl. Add corn starch and mix thoroughly. Set aside.
Turn pot onto medium heat. Add wine, garlic, lemon juice to pot. Bring to a bare simmer over medium heat.
Add small amounts of cheese mix (handful at a time). Wait until it’s melted smoothly before adding more. Stir continuously. Take your time with the cheese… it’ll all be worth it in the end!
The fondue can bubble gently, but do not boil. Stir in the brandy and season with the nutmeg and pepper. If the consistency seems too thick, add wine.
