Grand Cru Fondue

I grew up loving fondue, and I still love it.  It turns out that so do my children, so I make it from time to time.  Not only is it delicious, but it has the advantage of being fairly quick to make.  Sure, the dippers can take time, but on lazy nights like tonight we just default to bread.  Bread and cheese, what can be better?

I no longer make the “classic” fondue recipe because I have little desire to hunt for the right cheeses – plus they are expensive!  Instead I wing it with whatever cheeses I find that I think can combine well.  I like going for two mildish-to-medium cheeses, one slightly sweet, and then a sharper one to elevate the flavor.  But really, I wing it.  To the grated cheeses I add just 1/2 a cup of white wine (hunting after kirsch is too much trouble), and some nutmeg if I remember.

Today’s fondue was phenomenal, much better than the classic fondue.  It had

This serve 4 of us and we had more than enough.

For those who actually need a recipe, what you do is: Shred or chop the cheese (I just put it in my food processor), mix it with a little cornstarch and set aside.  Meanwhile rub the fondue pot with a garlic clove.  Set on medium-high and add the wine.  Wait until it boils and then add the cheese by the handful, mixing well and making sure it all melts.  Bring down the temperature to a simmer, and enjoy!

 

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