Cheese Fondue

This past Memorial Day weekend my hubby and I snuggled up on the coach and watched several episodes of The Best Thing I Ever Ate, the cheese edition!  The show consists of chefs and food writers describing their favorite dish in a particular category, and one chef best cheese dish was a cheese fondue in a particular restaurant.  We both were drooling by the time the show was over.  Our first instinct was to hop in the car and drive to Memphis, TN, and go to the Melting Pot (a all fondue restaurant) there; however, driving in a car for a couple of hours did not seem like very much fun.  So the next day we drove to the store, picked out several gourmet cheeses, and found a recipe for fondue.  I have been given several fondue pots for gifts, and have kept two.  I whipped out my shredder and got to work fixing all the dippers.  The fondue was so yummy!!!  My favorite dipper is the green apples.  They just seem to give the cheese and extra bite of freshness that increases the goo of the cheese.  A bit of advice, the liquid may seem like a small amount of that much cheese, but we added more liquid than called for and had to keep adding cheese.  (Not that it was not all eaten in the end. 😉

Basic Cheese Fondue

2 cups of good drinking beer
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove of garlic, crushed
3 tablespoons flour
6 cups shredded cheese (combinations can be played with, I suggest starting out with cheddar, then branching out to gouda, gruyere, Fontina, and white cheddar)

In a saucepan (sprayed with cooking spray), heat the beer, Worcestershire sauce, mustard, and garlic over medium heat until almost boiling. While that is heating up, toss your cheese with the flour.  Turn the heat down to low, slowly add all of the cheese.  Stir continuously; some use a wire whisk to whisk the cheese until melted.  Heat until almost boil.  Pour into a bowl or fondue pot.  Serve with dippers (Below.)

Dippers

Green apple
Smoked sausage
Cauliflower and broccoli
Sautéed Zucchini
Bread, cubed

At the Melting pot, they use all different types of bread for dippers including rye, wheat, and French bread.

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One Response to Cheese Fondue

  1. Hannah says:

    I’m so jealous. We need to plan a fondue dinner get-together soon. Perhaps you and Tony can come visit when I move to my new place.

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