Cheese Fondue
- 1/2 clove Garlic
- 1.5 lb Swiss cheese
- 1.5 cups dry white wine
- 1 tsp lemon juice
- 4 tsp cornstarch
- 1.5 tbsp kirch (or dry sherry)
- 2-3 turns of pepper mill
- Pinch of nutmeg
1) Shred cheese
2) Mix cheese + corn starch
3) Cut garlic in 1/2 and rub on side of fondue pot
4) Add wine, lemon juice
5) Heat at 375 or so in fondue pot to melt cheese (stir regularly in figure 8 to avoid stringyness)
6) Near end add kirch and pepper/nutmeg
7) Dip bread, etc
Smoked Cheese Fondue Similar to above
- 1/2 clove garlic
- 13.5 oz smoked cheddar cheese
- 1 cup milk
- 3 1/4 tbsp dry sherry
- 1.5 tbsp corn starch
- Pepper
Variation 3 (Best):
1 cup white wine
1/2 tsp lemon juice
12 oz shredded smoked gouda (or 6oz plus 6 oz swiss)
2 tbsp corn starch
1/8 tsp nutmeg
1/8 tsp salt / pepper
1/8 tsp Garlic powder
French bread cut into bite size pieces
Other dipping items: apple, pear, grape, cooked potato, cooked chicken, etc...
1) Toss cheese + corn starch
2) Bring wine + lemon juice to a boil and then lower to simmer
3) Slowly add in cheese a handeful at a time. Stiring until incorporated before adding more
4) Serve keeping warm (as low as possible without hardening)
Variation 4 (Super good + easy):
10 oz smoked gouda (or cheddar or gruyere, shredded)
10 oz evaporated milk
1 tbsp + 1 tsp corn starch
1) Cut French bread into 1/2" slices brushed with olive oil + toast
2) Combine cheese + corn starch
3) Add milk + stir
4) Warm on grill 5-10 min stirring often until melted and smooth. OR microwave in 30 second batches