Holiday cheese fondue
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  • Comfort food
  • Easy to do
  • Kid approved
préparation
10minutes
cuisson
10minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
10minutes
servings
4-6
type of dish
Main course
Holiday cheese fondue
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
  • Kid approved
préparation
10minutes
cuisson
10minutes
servings
4-6
type of dish
Main course
préparation
10minutes
cuisson
10minutes
servings
4-6
type of dish
Main course
ingredient
  • 1 clove(s) garlic , halved
  • 200 g one-year-old Grand Cheddar , grated
  • 450 g Jarlsberg cheese , rind removed, grated
  • 30 ml flour
  • 310 ml white wine , dry
  • 5 ml lemon juice
  • One pinch nutmed , grounded
  • One pinch pepper , freshly grounded
  • 1 clove(s) garlic , halved
  • 200 g one-year-old Grand Cheddar , grated
  • 450 g Jarlsberg cheese , rind removed, grated
  • 30 ml flour
  • 310 ml white wine , dry
  • 5 ml lemon juice
  • One pinch nutmed , grounded
  • One pinch pepper , freshly grounded
prep time
  1. Rub bottom of a heavy-bottom fondue pot with a piece of garlic. Save garlic for later use.
  2. In a large bowl, combine cheese and flour together.
  3. Pour wine into fondue pot and heat on low on stovetop without letting it boil. Add cheese mixture gradually, stirring constantly, until smooth.
  4. Stir in lemon juice, nutmeg, and pepper.
  5. Put fondue pot on a food warmer on low and serve immediately.

Chef’s secret

 

It’s important to use a heavy-bottom ceramic or cast iron fondue pot so the cheese doesn’t stick to the bottom and burn.

 

If mixture is too thick, add a little white wine. If it is too thin, add more cheese.

 

Eat the fondue with cubes of your favourite, ideally day-old, crusty bread, cauliflower florets, boiled new potatoes, and apples and pears with skin-on. To enhance the taste, dip each bite in chopped nuts.

 

Recipe serves six, especially if there are a number of dishes on the menu.

For large appetites or fondue lovers the recipe will serve four.

 

If you have leftover fondue, slice the chilled cheese and use to make au gratin, lasagna, or French onion soup.