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).
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.
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