Cheese Fondue

Check out our podcast for this episode at:
https://rss.com/podcasts/waynradiopodcast/139095/

After going through the small collection of electric and manual fondue pots at Cavalcade, I was inspired to make a cheese fondue. Serve this hot, rich cheese dip with pieces of crusty bread, blanched vegetables like cauliflower and broccoli, crisp radishes, or slices of sweet apples.

1/2 lb Swiss cheese, grated
1/2 lb Gruyere cheese, grated
2 TBSP corn starch
1 clove garlic, peeled and cut in half
1 cup dry white wine
1 TBSP lemon juice
1 TBSP brandy
1/2 tsp dry mustard
1/8 tsp ground nutmeg

Combine cheeses in a bowl and sprinkle with corn starch. Toss cheese to coat with the corn starch and set aside.

In a medium sauce pan, rub cut garlic all over the inside of the pan and then discard garlic. Add wine and lemon juice to pan, bring to a simmer. Stir in cheese 1/4 lb at a time, stirring with each addition until cheese is melted and combined into the wine liquid. Once all the cheese has been added and is stirred smooth, add brandy, mustard and nutmeg. Stir to combine.

Transfer to fondue pot. If electric, set on low to keep mixture warm. If it is a manual fondue pot, light candle underneath to keep pot and fondue warm.

Видео Cheese Fondue канала Cavalcade of Food