The real variety in fondue making comes from the cheeses you use and what you dip. Traditional fondues feature nutty-tasting Gruyere or Emmenthaler. But you can substitute any cheese or blend of cheeses you like, as long as they melt well. My recipe here includes aged Gouda. I also like to include mozzarella (the packaged firm kind normally used for pizzas), which gives the fondue a pleasing stringiness. Quantities can easily be doubled or tripled. For dipping, start with bite-sized cubes of baguette or sourdough; I first toast them lightly in the oven so they’ll be less likely to fall apart in the pot. Crisp breadsticks are good, too, and don’t need to be speared for dipping. And, if you like, offer thick slices of cured sausage or cubes of ham, along with vegetables such as broccoli florets or whole button mushrooms. Arrange everything attractively on one or more platters to go alongside the fondue pot. Add wine or beer and you have a holiday party ready to happen.
How To Make Copycat Gouda Cheese Fondue
A wonderful blend of Gouda, mozzarella, and a splash of Kirsch for that subtle element of spirits which rounds off every element in this recipe. This would surely be a hit among your friends and family.
Ingredients
- 1 large garlic, sliced in half lengthwise, clove
- 1/2 cup dry white wine
- 5 oz. mozzarella, shredded
- 5 oz. Gouda cheese, shredded, aged
- 1 tbsp cornstarch
- 2 tbsp Kirsch
- black pepper, Freshly ground
- nutmeg, Freshly grated
- 1 baguette loaf, cut into 2-inch cubes, or sourdough loaf
- Crisp breadsticks
- assorted vegetables
- ham, cooked , cut into bite-sized pieces
- sausage, cured ,cut into bite-sized pieces
Instructions
- Preheat the oven to 400 degrees.
- Set a fondue pot stand with a heat source, or an electric warming tray, in the middle of your dining table, and arrange around it individual serving plates accompanied by long fondue forks for dipping.
- Rub the inside bottom of a fondue pot or enameled cast-iron casserole with the cut sides of the garlic halves, then discard the garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
- Meanwhile, in a mixing bowl, use your fingers to toss the two cheeses together with the cornstarch, until evenly combined. Reduce the heat under the pot or casserole to low and add the cheese-cornstarch mixture. Stir continuously until the mixture is thoroughly melted and smooth. Stir in the Kirsch and season with a little freshly ground black pepper and just a small pinch of nutmeg.
- While the fondue is cooking, spread the bread cubes on a baking sheet. Put them in the preheated oven and bake just until they are lightly toasted, 5-7 minutes, taking care that they don’t turn too brown or burn.
- Carefully transfer the pot or casserole of fondue to the table, placing it above a gentle tabletop heat source that will keep the fondue warm during eating. Serve the fondue immediately, accompanied by the bread, vegetables, and meats, offering long fondue forks with which each person can spear bites of bread, vegetable, or meat and dip them into the cheese.
Nutrition
- Sugar: 2g
- :
- Calcium: 478mg
- Calories: 453kcal
- Carbohydrates: 36g
- Cholesterol: 68mg
- Fat: 20g
- Fiber: 2g
- Iron: 2mg
- Potassium: 160mg
- Protein: 22g
- Saturated Fat: 11g
- Sodium: 897mg
- Vitamin A: 439IU
- Vitamin C: 1mg
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