Traditional Three-Cheese Fondue
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The principal ingredients of traditional fondue are cheese, white wine, kirsch and garlic. This one not only has all the classic flavours but also additional depth from Gorgonzola cheese. Serve with dippers listed below.
This recipe makes 8 servings
Traditional Three-Cheese Fondue
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
|---|---|
| Per 1/4 cup (50 mL): | - |
| cal | 200 |
| pro | 13 g |
| total fat | 15 g |
| sat. fat | 9 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 47 mg |
| sodium | 261 mg |
| % RDI: | - |
| calcium | 37% |
| iron | 1% |
| vit A | 13% |
| folate | 4% |
Suggested Recipes
Ingredients
-
1 clove garlic, halved
2-1/2 cups dry white wine
1 lb Emmental cheese, shredded (4 cups/1 L)
1 lb Gruyère cheese, shredded (4 cups/1 L)
3 tbsp cornstarch
1 Pinch cayenne pepper
1 Pinch ground nutmeg
8 oz gorgonzola cheese, cubed
1 oz kirsch or eau de vie or Calvados
Preparation:
Vigorously rub inside of stoveproof fondue pot or 12-cup (3 L) saucepan with cut sides of garlic; discard garlic. Pour in wine; bring to simmer over medium heat.
In bowl, toss together Emmental and Gruyère cheeses, cornstarch, cayenne and nutmeg to coat. Using wooden spoon and stirring in figure-eight motion, stir cheese mixture into wine in 3 additions, returning to simmer and stirring until smooth before adding each.
Stir in Gorgonzola and kirsch; cook, stirring, until bubbly and smooth.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often.
In bowl, toss together Emmental and Gruyère cheeses, cornstarch, cayenne and nutmeg to coat. Using wooden spoon and stirring in figure-eight motion, stir cheese mixture into wine in 3 additions, returning to simmer and stirring until smooth before adding each.
Stir in Gorgonzola and kirsch; cook, stirring, until bubbly and smooth.
Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often.
Additional Information
- Mix and match from the following dippers:
- Crusty bread, such as baguettes, pumpernickel, sourdough or caraway rye, cut into bite-size cubes
- Large soft pretzels, cut into bite-size chunks
- Boiled fingerling or baby potatoes
- Lightly steamed broccoli and cauliflower florets
- Apples and pears, cored and cubed
- Seedless green and red grapes
Source
Canadian Living Special Issue: Home for the Holidays 2008
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