Triple Cheese Fondue
When it's cool outside there's nothing more satisfying than fondue. In this recipe, we use three kinds of cheese for a blend that's completely divine.
Ingredients
FOR THE FONDUE
- 1 cup dry white wine, (We like Sauvingnon Blanc or Chenin Blanc)
- 1 clove garlic, minced (optional - see notes)
- 1 cup Gruyère cheese (8 ounces), shredded
- 3/4 cup Emmental cheese (6 ounces), shredded
- 3/4 cup White Cheddar, (6 ounces), shredded
- 1 tablespoon cornstarch or arrowroot powder
- 1/8 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon Kirsch, dry sherry or brandy (optional)
SPECIAL TOOLS NEEDED
- 1 fondue pot
- fondue forks or wooden skewers for dipping
DIRECTIONS
- In a bowl combine the cheeses, cornstarch and cayenne pepper. Toss to coat evenly and set aside.
- Over medium heat bring wine to boil in a heavy-bottomed pan with the garlic (if using) and then turn heat down to low for a gentle simmer. Simmer for about 5 minutes.
- Begin adding the cheese mixture In 1/2 cup batches, continually whisking until smooth before adding more cheese.
- Once all the cheese is added stir in the Kirsch and let the cheese cook on low, bubbling for about 5-7 more minutes or until the fondue has reached the right consistency. It should be creamy and smooth. Don't overcook or it will become stringy.
- Transfer to a fondue pot set on low heat. Serve with cubes of French, sourdough or pumpernickel bread, apple and/or pear slices, crudites of broccoli and cauliflower, slices of cooked sausages or small cooked fingerling potatoes.
Tried this recipe?Let us know how it was!