Cheese Fondue (Recipe 7 of 150)

Tonight was the first themed Sunday Dinner - FONDUE! It's been a thousand years since I've done a fondue gathering. It's been so long, in fact, I've forgotten how much work they can be. I had the guests bring the proteins for the dinner part of this Fondue gathering. We did 3 courses: Fondue appetizer, fondue dinner, and fondue dessert! It was perfect. 

Oddly enough none of us knew what "fondue" meant in French. So Google told us it means "melted". Which makes sense for the cheese and dessert portion of tonight's dinner. Not so much for the meat part. Fondue dates back to 1699 where the earliest recipe was found. I'm sure it's come a long way since then. 

Tonight I made this cheese fondue. It turned out so good. Creamy and full of flavor. I used white wine instead of brandy and I think that really made the fondue more savory. 

Cheese Fondue
Recipe from WellPlated.com

Serves 6

For the fondue:

• 1/3 pound firm alpine-style cheese such as gruyere
• 1/3 pound fontina
• 1/3 pound gouda
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• 1/8 teaspoon nutmeg

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.

In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!