CHEESE FONDUE WITH A TWIST
A nice, tasty Swiss-inspired fondue is yummy with all different kinds of dippers.
Provided by Katy Rowan Natt
Categories Cheese Fondue
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
- Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.
Nutrition Facts : Calories 448 calories, Carbohydrate 35.8 g, Cholesterol 65.2 mg, Fat 20.3 g, Fiber 1.4 g, Protein 24.8 g, SaturatedFat 12 g, Sodium 615.1 mg, Sugar 2.8 g
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- Mix cheddar with beer in a fondue pot (if you don't have a fondue pot, a crockpot will work nicely). Heat slowly, stirring frequently, until melted. Add seasonings.
- Fill bread basket or bowl with crusty French or Italian bread cut into 1x1" cubes. Spear the bread with a long, heat proof fork and dip it into the warmed cheese. The fondue will be a bit thin at first, but will thicken as it continues to warm.
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