CLASSIC CHEESE FONDUE
I’ve always liked these types of foods. What do I mean with these types? Interactive dinner. The ones you make the table and then share and enjoy with everyone in the table. That is why I love charcuterie boards and spreads so much and why I loved this cheese fondue recipe as well!
Last year, on full blown quarantine, I decided to make fondue for the first time ever for a dinner with my in laws. It was winter, so between the cold, the wine we wanted to drink and the fact that we wanted to change things up were perfect excuses for this recipe. The original recipe is from the Food and Wine website.
The fun part fro mi is everything you add to the fondue. The huge variety of bread, meats and vegetables you can add to your fondue to share with everyone. I love it!
The original recipe for this fondue is from here.
TIPS FOR A PERFECT CHEESE FONDUE:
The order: I recommend making everything besides the cheese fondue first. Cheese fondue has to be served just as you finish cooking it. So, make and serve everything else first. The potatoes, toast the bread or just cut and serve everything. Once everything is ready, make the fondue.
The wine: The recipe asks for 1/2 cup of wine. This is barely anything in a wine bottle. So, choose a wine you like to drink on its own, not just for cooking!
The table: If you are going to make the fondue for more than two people, its better to serve the dippers in small bowls so its easy to share and pass around. The board in the photo is way more comfortable when theres only 2 to 4 people for dinner. A bit more and people can’t reach the plate or passing it around is harder as well.
The cheese: In order for the cheese to melt correctly and quickly, you have to grate it. Grate both cheeses completely and the mix them a bit before adding to the fondue pot to melt.
THE BOARD:
This board with all the dippers for the fondue is SO BEAUTIFUL. I had the design or layout in mid before actually making it. I even drew what I wanted to make in case I forgot. Let me tell you about what is in there.
The bread: I heated up and served in an additional board a bit of french baguette. The bread I placed in the middle of the board is a combination of two ciabattas. I was looking for a rustic look for my board. My first choice was a baguette or a crusty french bread with that look. Since I did not find that, I went to my second choice, ciabatta. I sliced it and it was the first thing that went on my board. I also added some garlic toasts, that I personally absolutely love.
The meat: I sliced some hard salami and heated up some cocktail sausages on a pan with some olive oil. This gives them a punchier texture on the outside and a bit of extra flavor.
The vegetables: Starting off with potatoes. For this board, I chose the baby potatoes and baked them. You can use regular potatoes and cut them into smaller squares or pieces. I also added broccoli. You can place raw broccoli or cook it on hot water for a minute and immediately place it on cold water. Also added some raw carrots slices. You can also use baby carrots, they are the perfect size for this!
Decorating: To decorate this board I used two things. The first is fresh rosemary and some garlic heads.
EQUIPMENT:
Fondue set: The fondue set that comes with the pot, the burner and a few sticks to eat everything. You will use this pot to make the fondue in your kitchen and the just place it directly over the burner.
Cheese grater: For the cheeses!
Wooden spoon or silicone spatula: Yo stir the cheese while it melts away.
Measures: Cup measures and a kitchen scale.
Bowls: A small bowl for the butter and if you want to measure everything before cooking, you will need a few extras.
Microwave and oven.
CLASSIC CHEESE FONDUE
Ingredients
FONDUE
- 1/2 Cup dry white wine
- 1 garlic clove
- 227 gr gruyere cheese
- 113 gr swiss cheese (emmentaler)
- 1/2 tbsp cornstarch
- 1/2 tbsp lemon juice
- Pepper
- A pinch of nutmeg
THE BOARD
- 2 ciabatta bread
- Garlic toasts
- 60 gr Hard salami
- Brocoli
- Carrots
- 150 gr cocktail sausages
POTATOES
- 225 gr baby potatoes
- 15 gr butter
- 1/2 tsp olive oil
- 2 Garlic cloves
- Oregano
- Rosemary
- thyme
- Salt
Instructions
- Preheat the oven to 400 F.
- Melt the butter, add olive oil, garlic and spices. Mix well.
- Add mixture to baby potatoes and mix well until they are completely covered.
- Place in the oven for around 50 to 60 minutes until completely cooked.
- Once the potatoes are ready, make the board or place dippers in different plates.
- Grate the cheeses completely.
- Cut the garcil clove in half and rub it on the inside of the fondue pot.
- Add cheese, wine and cornstarch. Place over medium heat.
- Stir ocasionally
- When the cheese is almost completely melted (after about 5 minutes) Add pepper and nutmeg.
- Cook for another 10 minutes or so until cheese is completely meted.
- Serve right away
