Try this Cheese Fondue Board recipe, or contribute your own.
- 1 clove garlic
- 2 tablespoons cornstarch
- kosher salt + pepper
- 3 cups shredded swiss cheese
- 3 cups shredded gruyere cheese
- 1 cup white wine (may use chicken broth)
- 1 pinch of freshly grated nutmeg
- 3 cups shredded cheddar
- 3 cups shredded aged gouda
- 1 cup beer (may use chicken broth)
- 1/4 teaspoon mustard powder
- 4 ounces crumbled blue cheese (optional)
- assorted crackers and breads
- assort winter fruits and vegetables
- thinly sliced grilled steak and or deli meat
- honey and or honeycomb
- toasted nuts (i love marcona almonds walnuts, and pistachios)
- Carbohydrate 5.46790750078281 g
- Cholesterol 90.19125 mg
- Fat 27.8790100000004 g
- Fiber 0.0534374982195798 g
- Protein 24.0193625000022 g
- Saturated Fat 17.7721830000001 g
- Serving Size 1 1 Serving (110g)
- Sodium 359.515875000077 mg
- Sugar 5.41447000256323 g
- Trans Fat 1.61111625 g
- Calories 369 calories
Step-by-step
- Add the cheese to a bowl and toss with the cornstarch.
- Rub the inside of a fondue pot with garlic; discard garlic. Pour the wine into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Season with nutmeg, salt and pepper. Keep over low heat until ready to serve.
- Add the cheese to a bowl and toss with the cornstarch.
- Rub the inside of a fondue pot with garlic; discard garlic. Pour the beer into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Stir in the mustard powder and season with salt and pepper. If using the blue cheese stir it in now until melted and smooth. Keep over low heat until ready to serve.
- Place the fondues on a large board or serving table. Arrange the breads, fruits, vegetables, meats, honey and nuts around the fondue pots. Serve.
Throwing all the grated cheese into a pot at once guarantees a clumpy, separated mess of dairy solids and pools of oil. Fondue originates from the Alpine regions of Switzerland and France, developed as a practical method to utilize hardened cheese and stale bread during cold winters. Achieving a smooth texture requires understanding how starches and acids interact with dairy proteins.
The Science of Emulsification
Tossing the grated cheese with cornstarch before melting is the single technique that determines success or failure. Starch coats the cheese proteins, preventing them from binding tightly together into a solid mass when heated. Furthermore, the acid in the wine or beer lowers the pH of the mixture, which keeps the proteins relaxed and dispersed in the liquid. Add the cheese gradually by the handful over medium-low heat, stirring constantly in a figure-eight motion until each addition is fully incorporated before introducing the next.
- If the mixture separates, whisk in a tablespoon of warm lemon juice or additional wine to restore the emulsion.
- Keep the heat source low to prevent the bottom from scorching and developing a bitter flavor.
- Cut crusty breads into bite-sized cubes at least two hours in advance so the surfaces dry out slightly, which helps them hold the heavy cheese sauce.
- Slice firm winter vegetables like apples and pears just before serving to minimize oxidation and browning.
