With New Year’s Eve coming up, I thought I would share my favorite recipe for Fondue. A few years ago, while working with Wisconsin Cheese, I got to tour a few cheese-makers in Wisconsin. One of my favorite stops was touring Rose Kase where they served this amazing Cheese Fondue. What I love about this recipe is that the taste is beyond incredible, and there is no flour or cornstarch used. Enjoy this recipe on New Year’s Eve as an appetizer, and I assure you it will be a hit.
3/4 pound Gruyere cheese, shredded
1/4 pound Fontina cheese, shredded
8 ounces Pinot Grigio or other light to medium body white wine
1/4 teaspoon fresh lemon juice
1 loaf crusty artisan bread or croissants, cut into chunks
Fresh apples, grapes, pears, sliced
1. Combine cheese and wine in a ceramic fondue pot or heavy saucepan, stirring well. Let stand to soak 15 to 30 minutes.
2. Heat the mixture over low heat 7 to 10 minutes, stirring constantly with a wooden spoon. Do not allow mixture to boil. When the cheese is completely melted, stir in the lemon juice and remove from heat. Transfer to a table-top burner.
3. Serve with bread and fruit.