On today’s show I discuss making real cheese fondue from scratch. This European classic dish from the 70’s is part meal, part family activity and certainly delicious.
Only a few simple steps can result in well made luscious fondue that can be made in less than 30 minutes. I recommend a combination of cheese with either French Comte or Swiss Gruyere as 80-90% of total with a sharp English cheddar as the balance. I like dry white wine, not Kirsch to give it the “gourmet” kick.
- 1 clove garlic, minced
- 1/2 shallot, minced
- 1.5 cups heavy cream
- 3 tbs dry white wine such as Sauvignon Blanc
- 1/8 tsp white pepper
- 3 cups shredded cheese, mostly gruyere, with a small addition of another sharp cheese like aged cheddar Comte or Emmental cheese
- 2 tbs corn starch mixed into shredded cheese
- Heat cream in pot with garlic and shallot, cook for 15 minutes and reduce by 30 %, strain mixture into larger sauce pot.
- Add wine, bring to heat over low heat, slowly add cheese one addition at-a-time to to create your emulsion of cheese
- Do not over heat or you risk “breaking” the cheese.
- Keep warm using fondue stand and Sterno…or over hot water in a separate pot.
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