(Day 6 of the 12 Days of Christmas)
When it gets cold outside there are few things you and your guests will appreciate more than a warm, filling fondue. I got a Swissmar Lugano Fondue Set a few weeks ago, and I could not wait to use it. At the holiday party I hosted, I made a Cheddar Cheese Fondue that was inspired by the Melting Pot. But, despite the fact that I have made fondue before, I completely forgot how important it is to start the mixture on the stove so it melts smoothly. Even though the Cheddar Cheese Fondue was lumpy and uneven, you can bet that all of the dippers were still eaten up. I mean, who can resist dippers like baguette, sourdough, sausage, and broccoli smothered in gooey cheese? Who would want to?
I made a Swiss Cheese Fondue a few days later, and I did remember to start it on the stove that time. The results were much better, and the fondue set kept the fondue perfectly warmed after I started it on the stove. At first, the nuttiness of the Gruyere and Emmentaler combined with the strong tang of wine was a bit overpowering, so I cut the mixture down with some Cheddar. The Cheddar mellows the taste just enough to suit more palates if you’re having guests over, but still retains that signature traditional fondue flavor. Below are the recipes to both types of fondue so you can make them for your own holiday get-together.
- ½ pound Emmentaler cheese, shredded
- ½ pound Gruyere cheese, shredded
- ½ cup Cheddar cheese, shredded
- ¼ cup flour
- 1 garlic clove
- 1 ¾ cups dry white wine
- 1 tablespoon lemon juice
- Pinch nutmeg
- Rub the inside of a ceramic fondue pot with a peeled clove of garlic. Add the wine and lemon juice to the pot over medium heat. You want to prepare your fondue on the stove to ensure that it melts well.
- While you wait for the wine to warm, put cheeses in a medium sized bowl and toss with the flour.
- Stir the cheese into the liquid, a bit at a time. When the fondue is smooth, stir in a pinch of nutmeg. If the fondue seems too thin, stir in some more grated cheese. If it’s too thick, thin it with a little more warm wine.
- Light your fondue set, transfer the fondue from the stove-top to the set, and serve with plenty of dippers!
- 1 pound Cheddar cheese
- ½ cup Emmenthaler Swiss Cheese
- 1 ½ cup beer*
- 1 tablespoon chopped garlic
- 1 tablespoon Worcestershire sauce
- ¼ cup flour
- 1 tablespoon dry mustard powder
- Black pepper to taste
- Add beer, Worcestershire sauce, garlic, and mustard powder to a ceramic fondue pot over medium heat. You want to prepare your fondue on the stove to ensure that it melts well.
- While you wait for your liquid mixture to warm, add cheeses to a medium sized bowl and toss with the flour to coat.
- Stir the cheese into the liquid, a little bit at a time. When it becomes smooth, stir in a little black pepper. If the fondue seems too thin, stir in some more grated cheese. If it’s too thick, thin it with a little more warm beer.
- Light your fondue set and transfer the fondue from the stove-top to the set. Serve with plenty of dippers.
Some dipper ideas for your fondue include baugette, sourdough, broccoli, sausage, pepperoni, boiled mini potatoes, granny smith apples, pretzel sticks, cauliflower, and asparagus. Feel free to get creative, though. There are few things that taste bad when dipped in cheese!
In the Swiss Cheese Fondue, I used Robert Mondavi “Fumé Blanc” Dry Sauvignon Blanc. You want to make sure to use a dry white wine, and this one was perfect. I usually am not a fan of drinking dry whites and only use them for cooking, but this dry white was actually to my liking. Sauvignon Blanc also pairs well with Cheddar, so you could serve this wine with the Cheddar Cheese Fondue as well. If you are opposed to having alcohol in the fondue, you can substitute chicken stock. Whatever you do, be sure to put out plenty of plates, fondue forks, and regular forks or cocktail picks because people just can’t stop themselves when it comes to fondue! Enjoy!