UNBELIEVABLY GOOD! CHEESE FONDUE

One of the “70’s Foods” that is making a BIG comeback in 2020 is Cheese Fondue.  It’s amazingly tasty, fun for everyone at the table and EASY to do at home.

All it takes is a fondue pot, tealights to keep the cheese warm, fondue forks, bread cubes and/or fruit and veggies to dip into the cheese and of course, our simple cheese recipe.

Ingredients:
1/2 pound grated Emmental Swiss cheese
1/2 pound grated Gruyère cheese
1 Cup of organic White Wine
1 teaspoon of organic lemon juice
1/2 teaspoon of dry mustard
1 pinch of ground nutmeg
1 teaspoon corn starch
bite sized bread cubes and veggies for dipping

Method:
Add cornstarch to cheeses stirring to coat and then set aside.  In a saucepan, mix wine with lemon juice and bring to a very slow simmer.  Stirring contantly, add the cheese and when melted, add mustard and nutmeg.  Carefully transfer melted cheese mix to the fondue pot.  Fire up the tealights underneath to keep cheese warm and use fondue forks to dip your food into the cheese.  At the very end, the heat underneath the fondue pot will create a thin crust of toasted, crispy cheese.  This is called “la religieuse” and it’s a tasty way to end the meal.  

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.