Cheese Fondue with Artisan Cheeses
Cheese Fondue with Artisan Cheeses
Cheese fondue is a warm pot of melted cheese loosened with wine that you dip bread and vegetables into, and it comes together in about 25 minutes. To make it, you rub the pot with garlic, warm dry white wine, then melt in grated cheese a handful at a time, tossed with a little cornstarch so it stays smooth instead of stringy. What makes this version special is building it from real farmstead cheeses, a year-aged extra sharp cheddar and a creamy garlic gouda, so the pot tastes deep and savory rather than bland. It serves 4 to 6 and takes about 25 minutes.
The Madeline's products that make this work
Smith's Country Cheese Extra Sharp Cheddar
Aged at least a full year, this farmstead extra sharp cheddar from Smith's Country Cheese has a tangy, bold bite. Grated and melted into the wine, it gives the fondue its sharp, savory backbone.
Smith's Country Cheese Gouda With Garlic Spread
This creamy farmstead gouda blended with garlic from Smith's Country Cheese melts into the pot to add a smooth, mellow, garlicky note that balances the sharp cheddar. Because it is already soft and spreadable, it blends in quickly.
Ingredients
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 8 oz Smith's Country Cheese Extra Sharp Cheddar, grated
- 6 oz Smith's Country Cheese Gouda With Garlic Spread
- 1 teaspoon lemon juice
- A pinch of grated nutmeg and freshly ground black pepper
- For dipping: cubed crusty bread, apple slices, blanched broccoli, and cornichons
Instructions
- Rub the inside of a heavy saucepan or fondue pot with the cut sides of the garlic clove, then discard the garlic.
- Pour in the wine and the lemon juice and warm over medium heat until it just begins to steam, not boil.
- Toss the grated cheddar with the cornstarch so each shred is lightly coated. This helps the fondue stay smooth.
- Add the cheddar to the warm wine a small handful at a time, stirring in a figure-eight motion and letting each addition melt before adding the next.
- Stir in the garlic gouda spread until the pot is smooth and glossy. Season with nutmeg and black pepper.
- Transfer to a fondue pot over a low flame, or keep it warm over the lowest heat, and serve with the bread and vegetables for dipping.
Tips and variations
Keep the heat low the whole time, since boiling can make the cheese seize or turn grainy. If the fondue gets too thick, stir in a splash of warm wine; if it is too thin, melt in a little more cornstarch-tossed cheese. For a spicy version, swap part of the cheddar for Smith's Ghost Pepper Farmstead Gouda. A non-alcoholic pot can be made with warm unsweetened apple juice and a little extra lemon juice in place of the wine.
Frequently asked questions
How do you make cheese fondue?
Rub the pot with garlic, warm dry white wine with a little lemon juice, then melt in grated cheese tossed with cornstarch a handful at a time, stirring constantly until smooth. Keep the heat low so the cheese does not seize, and serve it warm with bread and vegetables for dipping. The cornstarch and acid from the wine keep the fondue creamy.
What cheese is best for fondue?
Good melting cheeses with flavor work best. A year-aged extra sharp cheddar brings tang, and a creamy gouda adds smoothness, so a blend gives both depth and a silky texture. Grate or soften the cheese first so it melts evenly into the wine.
Why did my fondue turn out grainy or stringy?
Graininess usually comes from overheating, and stringiness from skipping the starch or the acid. Keep the heat low, toss the cheese with cornstarch before adding it, and include a little wine or lemon juice, which help the proteins stay smooth. Add the cheese gradually and stir constantly.
What can I dip in cheese fondue?
Cubed crusty bread is classic, along with apple and pear slices, blanched broccoli and cauliflower, boiled baby potatoes, cornichons, and cured meats. Firm dippers that hold up on a fork work best. Set out a variety so there is something for everyone.
Can I make fondue without alcohol?
Yes. Replace the wine with warm unsweetened apple juice or a mix of broth and a little extra lemon juice. The acid is important for a smooth melt, so do not leave it out. Warm the liquid gently before adding the cheese, the same as with wine.
Related
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