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Recipe Thursday-Foolproof Cheese Fondue

Posted on April 2nd, 2015 | Posted in Appetizer, Recipes

fondue (1 of 1)

This week’s recipe is a result of Cooking Club’s Fondue themed dinner! I had never made a traditional cheese fondue so I was excited to try this recipe from SeriousEats.com. The trick is to keep your cheese at the correct temperature. I have definitely experienced curdled fondue, and thick fondue, that does not properly coat your dippers! This recipe was easy to make, but did take patience stirring the cheese as it melted, and needed a little more wine to loosen it up. The flavor was delicious and addictive thanks to the blend of Gruyère and Jarlsberg cheeses and the pinot grigio wine base.

Yield 6 Servings
Ingredients
1 medium clove garlic, cut in half (00351, 5#)
1 cup dry white wine, such as sauvignon blanc or pinot grigio, plus more as needed
1/2 pound Jarlsberg cheese, grated (CWNO060, 12#)
1/2 pound Gruyère cheese, grated (CWSZ050, 5#)
1 tablespoon cornstarch (991869, 24/1#)
1 tablespoon fresh juice from 1 lemon (00531, 12CT)
1 tablespoon kirsch (optional) I used brandy, because I couldn’t find kirsch.
Kosher salt (CQS030, 3#, Diamond Crystal) and freshly ground white (CQP074, QT) or black pepper (CQP071, QT)
Toasted bread cubed and/or lightly blanched vegetables, for dipping

Method
Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.

Working over low heat, add cheese 1 handful at a time, stirring until mostly melted before adding next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes; it is very important that the fondue stay below a simmer once you start adding the cheese, or there’s a risk it could break. Stir in lemon juice and kirsch, if using, until fully incorporated. Season with salt and pepper. If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes and lightly blanched vegetables for dipping. If fondue begins to thicken too much, add a small splash of wine to loosen it.

Recipe adapted from SeriousEats.com

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