Myla's Cheese Fondue

Name: Myla's Cheese Fondue
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean, French
Ingredients: 1/3 pound firm alpine-style cheese such as gruyere; 1/3 pound fontina; 1/3 pound gouda; 2 tablespoons cornstarch; 1 cup dry white wine such as Sauvignon Blanc; 1 clove garlic minced; 1 tablespoon fresh lemon juice; 1 tablespoon brandy; 1 teaspoon Dijon mustard; 1/8 teaspoon nutmeg; Boiled baby new potatoes in their skins quartered if large; Lightly steamed broccoli florets; Lightly steamed cauliflower florets; Lightly steamed asparagus; Button mushrooms wiped clean and stems removed; Sliced firm apples such as Granny Smith; Cooked sliced hot sausage; Cubed French, sourdough, and/or pumpernickel bread

4 steps

Prep:30minCook:30min

Updated at: Thu, 17 Aug 2023 02:30:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories552 kcal (28%)

Total Fat33 g (47%)

Carbs23.3 g (9%)

Sugars4.9 g (5%)

Protein30.4 g (61%)

Sodium998.9 mg (50%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

0.33 poundcheese

firm alpine-style, such as gruyere

0.33 poundfontina

0.33 poundgouda

2 tablespoonscornstarch

1 cupdry white wine

such as Sauvignon Blanc

1clove garlic

minced

1 tablespoonfresh lemon juice

1 tablespoonbrandy

1 teaspoondijon mustard

⅛ teaspoonnutmeg

baby new potatoes

Boiled, in their skins, quartered if large

wiped clean and stems removed

apples

Sliced firm, such as Granny Smith

hot sausage

cooked, sliced

french bread

cubed, or pumpernickel

sourdough bread

Instructions

Step 1

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.

Step 2

In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.

Step 3

Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Step 4

Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency.