Cheese Fondue

Cheese Fondue is a classic Swiss dish that combines the rich flavors of melted cheese and wine. Traditionally made with Swiss cheeses like Gruyère, Emmental, and Appenzeller, this versatile recipe can be adapted using other good melting cheeses such as cheddar, Jack, Comté, or fontina. The choice of wine is typically dry and acidic, but beer, dry cider, or even red wine can be used as well. Whether served as an appetizer or a main course, Cheese Fondue is best enjoyed with cubes of crusty bread, cooked meat, and a variety of cut-up fruits and vegetables. While many vegetables can be used raw, some are better when lightly cooked. This recipe provides a simple method for making a classic Cheese Fondue, and also includes variations like Mustard-Cheese Fondue and Fontina and Porcini Fondue for added flavor options.

MAKES: 8 to 10 servings

TIME: 25 minutes

INGREDIENTS:

• 2 cups dry white wine, or a little more
• 1 large clove garlic, peeled and crushed (optional)
• 2 tablespoons cornstarch
• 1 pound Gruyère cheese, shredded (about 4 cups)
• 1 pound Emmental cheese, shredded (about 4 cups)

INSTRUCTIONS:

1. Combine the wine and garlic, if using, in a large saucepan over medium heat and bring to a slow bubble.
2. In a separate bowl, whisk together the cornstarch and 1 tablespoon of cold water; set aside.
3. Lower the heat and gradually stir in the shredded cheese until melted and creamy. Avoid boiling the fondue.
4. Whisk the cornstarch slurry again, then add it to the fondue while stirring. Cook until thick and creamy, for about 5 minutes.
5. If the fondue is too thick, add a little more wine and cook for another 3 minutes or so.
6. Serve the Cheese Fondue immediately.

VARIATIONS:

• Mustard-Cheese Fondue: Substitute dry cider for the wine and add 1/4 cup Dijon-style or grainy mustard, or 2 to 3 tablespoons yellow mustard seeds with the cheese in Step 2.
• Fontina and Porcini Fondue: Use 2 pounds grated fontina and 1 cup dried porcini. Soak the porcini in hot water until soft, squeeze out the excess water, chop finely, and stir in with the cheese in Step 2. Substitute the porcini-soaking water (strained if necessary) for some or all of the wine.

12 WAYS TO ADD MORE FLAVOR TO FONDUE:

It’s easy to enhance the flavor of your Cheese Fondue with these ideas:

1. 2 to 3 ounces dried mushrooms (or 1 cup finely chopped fresh)
2. 1 cup peeled, seeded, and chopped tomato
3. 1 cup finely chopped Caramelized Onions
4. 4 to 8 cloves Roasted Garlic
5. 1 tablespoon minced chipotles in adobo sauce, or to taste
6. 1 tablespoon minced jalapeño
7. 1 or 2 tablespoons horseradish
8. 1/4 cup or so prepared mustard or 2 to 3 tablespoons mustard seeds
9. Pinch of cayenne
10. Large pinch of smoked paprika
11. Splash or two of Worcestershire sauce
12. 1/4 cup Traditional Pesto (stirred in at the last minute)

Whether you stick to the traditional Swiss cheeses or experiment with different melting cheeses, this recipe offers a creamy and flavorful fondue that is perfect for sharing with friends and family. With variations like Mustard-Cheese Fondue and Fontina and Porcini Fondue, you can explore different taste profiles and add your own personal touch. So gather around the fondue pot, dip in crusty bread, cooked meats, and a variety of fruits and vegetables, and savor the warm and comforting flavors of this timeless dish. Let the cheese fondue create a memorable and interactive dining experience that brings people together.