Three Cheese Fondue

Three Cheese Fondue: Gruyere, Emmental and Gouda

As a Dutchie it is almost mandatory that I love cheese and trust me I have no problem with that. I like most cheese whether old or young; the only kind you will barely see me cook with is any blue cheese, unless it involves chicken wings which of course needs blue cheese sauce but I always make it less strong than people are used to. Anyways, back to the recipe and of course cheese! I thought it was about time to invest in a cheese fondue pot, and to start experimenting with recipes. I came up with a cheese blend of grated Gruyere, Emmental and Gouda and it was very gooey and yummy.

This recipe serves 2.

Ingredients:

280g Gruyere cheese, grated

120g Emmental cheese, grated

80g Gouda cheese, grated

½ clove garlic

½ cup dry white wine, plus extra if needed (I used Sauvignon Blanc)

1 tablespoon lemon juice

1 tablespoon corn starch

Salt, to taste

White pepper, to taste

Nutmeg, to taste

Dippers:

Baguette

Brussels sprouts, sautéed

Cauliflower florets, sautéed

Endive leaves

½ cup onion, finely diced

Rub the inside of the fondue pot (or regular pot) with the garlic clove and then discard. Pour in the white wine and heat over medium-low heat until steaming. Meanwhile mix the lemon juice with the corn starch and set aside for later. When the liquid starts to bubble start adding a handful of the cheese mixture at a time, stir until completely melted before adding a new handful. Do not let the cheese mixture boil it has to stay below a simmer. When the cheese has completely melted add the lemon/cornstarch and season with nutmeg, salt and white pepper. If the cheese mixture is too thick add a bit more wine to loosen it up.

If using a regular pot transfer this gooeyness to a fondue pot and serve with your dippers. Once your piece of bread or vegetable is covered in cheese, dip it in the finely diced onion, I grew up with this combination and still love it! Enjoy!

 

 

 

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