Tag: Cooking

I’m a cheese monger and I recently decided to host a cheese fondue event at my store in honor of Mother’s Day weekend. The event proved to be popular with both customers and employees. Fondue offers so many creative options and sets the tone for a fun day. A surprising number of people were new to trying cheese fondue.

I have seen many variations in the basic recipe but this is how I like to make my fondue:

Ingredients

1 Crushed Garlic Clove

1 Cup White Wine

1 Tablespoon Lemon Juice

16 Ounces Grated Cheese – 50/50 Mix of Gruyere and Emmental (other cheese options include Appenzeller, Raclette and Fontina)

3 Tablespoons Cornstarch

1/2 Teaspoon of Salt

1 Tablespoon Nutmeg

Directions

First, rub the crushed garlic around your pot. Next, add in the wine and lemon juice. The acid in the lemon helps the cheese and liquid bind together – preventing a clumping mess of cheese. In a separate bowl, mix together all the grated cheese and cornstarch. As the liquid heats up, slowly add in the cheese mixture. Finally, add in a pinch of salt and the nutmeg.

I use an electric fondue pot that dates back to the 1970s. It was my mother-in-law’s and brings back lots of great memories for my husband.

Regardless of what type of pot you use for your fondue, my recommendation is to not cook the fondue at too high of a temperature or your fondue may separate.

I served my fondue with sliced baguettes and cornichons piquants. I like the balance of the cheese with slightly spicy dill pickles. Bell peppers, carrots and slightly blanched broccoli or asparagus also work really well.

Enjoy!