cheese fondue

Midwest Living - - Here &now Master Class -


Grate 1 pound of your cho­sen cheese right be­fore you start cook­ing. (A food pro­ces­sor makes the job quick and easy.) In a large bowl, toss the cheese with 1 ta­ble­spoon corn­starch un­til evenly dusted. Use all Gruyère, or a mix of 10 ounces Gruyère and 3 ounces each of Em­men­taler and Ap­pen­zeller. “Grate just be­fore melt­ing,” CJ says. Cheese dries out quickly, and its fla­vor can change when ex­posed to air.


In a medium saucepan, bring 1 cup dry, un­oaked white wine and 1 tea­spoon minced gar­lic to a sim­mer over medium heat. Stir cheese mix­ture into the saucepan, about one-fourth at a time. Let mix­ture re­turn to a gen­tle sim­mer be­tween ad­di­tions. Stir un­til fully melted and smooth. CJ prefers Jura, but other good choices are Vin de Savoie or Sau­vi­gnon Blanc.


Trans­fer fondue to a fondue pot and serve im­me­di­ately. (You can also use a dou­ble boiler or a small slow cooker set to “keep warm.”) The choice of dip­pers is up to you, but sour­dough or pumper­nickel bread is a must. Use a day-old loaf, and dry out

the cubes a lit­tle by leav­ing them ex­posed to air for a few hours or pop­ping them briefly into a warm oven. Round out the meal with salad and wine. To keep the fondue nice and smooth, stir the forked bread or meat in a fig­ureeight mo­tion through the cheese as you dip. “Don’t worry about the bread be­ing too hard,” CJ says. “It’ll soften in the hot cheese.”

DIP­PING TIME CJ rec­om­mends hav­ing a veg­gie, a fruit and a meat, plus bread. Try roasted beets, pear, steamed Brus­sels sprouts, ap­ple or smoked sausage.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.