Cheese Fondue

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Cheese Fondue

Colorado Chef Bob Holloway, Eggland’s Best Eggs, Platteville


In a small bowl, coat the cheeses with cornstarch and set
aside. Rub the inside of the ceramic fondue pot with the
garlic, then discard. Over medium heat, add the wine and
lemon juice and bring to a gentle simmer. Gradually stir the
cheese into the simmering liquid. Melting the cheese
gradually encourages a smooth fondue. Once smooth, stir
in cherry brandy, mustard and nutmeg. Occasionally stir to
maintain consistency.
Arrange an assortment of bite-sized dipping foods around
fondue pot. Serve with chunks of French and pumpernickel
breads. Some other suggestions are Granny Smith apples
and blanched vegetables such as broccoli, cauliflower,
carrots, and asparagus. Spear with fondue forks or wooden
skewers, dip, swirl and enjoy!
Enjoy with a Colorado wine, such as a glass of Mountain
Spirit Duet from Mountain Spirit Winery, located in Salida,

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