Cheese Fondue

We enjoyed our cheese with sliced applies, cubed french bread and blanched broccoli. Garrett’s favourite was the apple and mine was the bread, but we really liked all of it. How can anything not taste amazing with melty cheese all over it?!? I can definitely see us doing this again in the future.

Cheese Fondue

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Amanda - Life at Cloverhill

Serves: 6 servings

Ingredients

• ½ lb Gruyère Cheese
• ½ lb Emmenthaler or Jarlsberg Swiss Cheese
• 2 tbsp Flour (or Cornstarch for gluten allergies)
• 1 clove Garlic, sliced crosswise
• 1 cup Dry White Wine
• 1 tbsp Lemon Juice
• 1 tbsp Kirsch (Cherry Brandy)
• ½ tsp Dry Mustard Powder
• Pinch of Nutmeg
• Dipping Foods - French Bread, Blanched Broccoli, Carrots and Cauliflower, Green Pepper, Peeled Apples and Pears, etc.

Instructions

1. Grate cheese and put in a large freezer bag. Add in flour and toss to coat. Set aside.
2. Rub a large pot with the garlic pieces and then discard. Add in the wine and lemon juice and bring to a simmer on medium heat.
3. Slowly add cheese to wine. Stir constantly in zigzag pattern to prevent balling up. Cook until the cheese is melted and creamy. Do NOT let boil.
4. Stir in brandy, mustard and nutmeg.
5. Transfer to the fondue pot and start dipping!

3.5.3251

Grate cheese and put in a large freezer bag. Add in flour and toss to coat. Set aside. Rub a large pot with the garlic pieces and then discard. Add in the wine and lemon juice and bring to a simmer on medium heat.

Slowly add cheese to wine. Stir constantly in zigzag pattern to prevent balling up. Cook until the cheese is melted and creamy. Do NOT let boil.