This superbuttery, creamy cheese fondue from cookbook author Liz Thorpe is like having a grilled cheese sandwich without the bread. Made with very meltable everyday cheeses, this is our choice for game day. Use a rich, oaky Chardonnay in this fondue. The round, buttery vanilla notes work perfectly with the mild cheese, and you can pour the same wine to drink alongside. If you’re not a fan of oaked wines, use an unoaked bottle.
Slideshow:More Fondue Recipes
1 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup dry white wine, preferably Chardonnay
1 garlic clove, halved
1 pound shredded mixed young cow-milk cheeses, such as young Gouda, Havarti,
Asiago Fresco, Fontina and/or raclette (5 cups)
1 tablespoon Kirsch or Cognac (optional)
How to Make It
In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine.
Rub the inside of a small enameled cast-iron casserole or saucepan with the cut garlic clove. Add the remaining 3/4 cup plus 2 tablespoons of wine and bring to a simmer over moderate heat.
Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until slightly thickened, about 1 minute. Reduce the heat to moderately low and add the cheese in handfuls, whisking constantly, until each addition is melted before adding more and the fondue is smooth, about 5 minutes. Stir in the Kirsch or Cognac, if using. Serve immediately in the casserole or a warm fondue pot (see Note).
The fondue can be refrigerated overnight and reheated gently on the stove over very low heat.
If using a fondue pot for serving, fill it with hot water and let stand, covered, for 5 minutes. Drain and dry thoroughly immediately before adding the cheese fondue.
Pieces of crusty bread, blanched or roasted vegetables, endive spears, thinly sliced apple, dried apricots, dates, root vegetable chips, sliced salumi (preferably something smoky, like dried chorizo), pickles.
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