Simple Fondue
- 3 oz Emmenthaler – grated
- 2 oz gruyere – grated
- 1 oz gouda – grated
- 2 tsp cornstarch
- scant white pepper
Use any 40% semi-firm cheese. Other choices include asiago, young gouda, taleggio, fontina, gruyere, Emmenthaler, or Comté. Good melting cheeses will have high moisture, high protein, low age (max 150 days) and low fat
Making Cheese
- Enzyme is added to dairy to curdle
- Curd is cut and whey removed
- Put into presses which compress and remove more whey
- Loose cheese is cut into blocks – put into round molds
- Cheese is pressed into rounds
- Turned out and placed on aging racks
- Gruyere is aged months to years and is produced here in the US
- Older cheeses are generally harder
- Scrub and add salt and bacteria during aging process
Step by Step
- Cast iron fondue pot or double boiler
- Rub with garlic, add wine, brandy and lemon
- 1 C white sauvignon blanc – high acid
- 2 TBL fruit brandy
- 1 TBL fresh lemon juice
- 12 tsp prepared horseradish
- 1/2 cloves garlic
- Bring heat to 135º
- At 135º add cheeses – melt between handfulls
- Heat until 150º
- Important
- #1 high acid
- #2 corn starch
- Final addition
- Whisk until smooth
- Add horseradish to smooth sauce
- Dipping choices
- bread
- chilled veggies – broccoli, cauliflower
- cooked sausage – kielbasa, bratwurst
