Cheese Fondue – don’t mind if I do! (recipe)

You may have noticed I’m having a bit of a love-fest with dishes more suited to the colder weather and after ‘visiting ‘Morocco with a ‘summery’ flavoured Tagine yesterday, tonight I’ve gone to the mountains in search of snow and cheese, in fact mountains of it!

(Cheese Fondue, as my friends all know, is often on the menu when I have guests for dinner, it’s a sociable & fun meal that that is seeing somewhat of a renaissance these days, as well as bringing a little apres ski to the Burgh.)

There are many many different types of fondue that fit within 5 main categories:

Cheese, a blend of cheeses melted with alcohol

Burgundian, raw meats & other foods are cooked at the table in rapidly simmering oil & then served with dipping sauces

Bacchus, uses alcohol as the cooking medium

Asian, boiling water or broth in which meat and vegetables are cooked (also known as a Mongolian hotpot, fire pot or steamboat)

Chocolate, often served as a dessert in which fruit, biscuits and marshmallows are dunked

I’ve tried many types of fondue (apart from Bacchus) but it’s always a cheese one that really gives me the biggest satisfaction. Purists look away but after trying this recipe out with many different cheeses over the years, this is my favourite! Swiss cheeses can be quite rich and I find that Mozzarella or Monterey Jack or even Cheddar ‘softens’ the flavour a little allowing you to eat more! WIN! (NB Cheddar is prone to curdle easily, creating a grainy texture so should be used with caution)

cheese fondue

Ingredients:

1 clove of garlic

250ml dry white wine

300g Emmentaler  or Gruyere cheese (grated)

300g Monterey Jack  or Mozzarella (grated)

1.5 tablespoons of cornflour mixed into 60ml Kirsch

Freshly grated nutmeg & pepper to taste

 

Method: 

Rub the inside of your fondue pot or saucepan with the garlic, before finely chopping it and adding to the pot.

Add the wine and bring just to the boil. Reduce the heat to the lowest setting and add the cheese, stirring slowly until melted. This will take a while and must be done on a low setting otherwise it’ll take on a tough, stringy consistency.

Once the cheese has melted add the kirsch and cornflour mixture, nutmeg and pepper and simmer for a couple minutes more before serving.

I like to cube up a nice thick, crusty loaf and serve that along with a selection of deli meats and mini silverskin pickled onions and baby pickled gherkins for guests to ‘play’ around with.

My fondue recipe book

 

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3 Responses to “Cheese Fondue – don’t mind if I do! (recipe)”

  1. October 12, 2012 at 11:28 am #

    Can’t get better than cheese fondue. My favourite is blue cheese – Emmental and Gruyere cheese grated together with loads of blue, a ton of garlic and some white wine. It’s AMAZING! *rushes off to get fondue kit out*

  2. Nadine
    October 12, 2012 at 11:54 am #

    oooh, that does sound good, would it be wrong to have 2 cheese fondues in the same week do you think….?! ;o)

    • December 7, 2012 at 10:57 am #

      The weather now dictates that it is perfectly acceptable to have two cheese fondues in a week! Got to stock up for the cold 🙂

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