Podcast: Play in new window | Download
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.
329-Making Real Cheese Fondue From Scratch
Ingredients
- 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
Instructions
- 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.
Linkage:
Support the show by becoming a Member
I Use These Highly Recommended Products
Visit The Harvest Eating store
Leave A Review or Subscribe In iTunes
Visit Harvest Eating On Facebook
As always, your support of Harvest Eating is greatly appreciated…!
Remember to comment and tell us your thoughts, your feedback is welcomed. Also remember you can send in your questions and comments by email and your question might be the subject of an upcoming episode.
Leave a Reply
You must be logged in to post a comment.