Cheese Fondue

By gMinor

This is my take on a classic and simple cheese fondue. I usually buy the cheeses individually vs a pre-packaged mix cause it gets the kids involved with the shredding and they love this recipe. As an appetizer this should satisfy 6-8, or make it a meal for 4.

Ingredients

• 2 Cloves Garlic (whole or minced)
• 1 Cup dry White Wine
• 8 Ounces Gruyere, shredded
• 7 Ounces Edam or Gouda, shredded
• 5 Ounces Emmenthaler shredded
• 1 Tablespoon White Pepper
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1-inch for dipping (Sourdough or Rosemary) cut into 1-inch chunks

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Shred all the cheese and place into a bow (mix if possible). The cheese measurements here are the package sizes that I had available. I do tend to use less Emmenthaler as it is a dryer cheese and the others melt more nicely.

If using whole garlic, rub the garlic along the inside of the Fondue pot then discard. If using minced, add directly to the pot (this is what I do) and sauté the garlic for about a minute (until fragrant).

Add the Wine and bring to a gentle simmer.

Slowly add cheese while stirring constantly. If you do not stir it will get lumpy. Continue this until all the cheese is incorporated. Mine usually ends up a little lumpy, but you can always add more wine if lumps make you sad.

Stir in the pepper, onion and garlic powders. Enjoy!