Three-Cheese Fondue
Taking its name from fondre, French for “to melt,” fondue is a favorite served fireside in ski lodges and chalets. A natural for casual winter parties, this convivial style of tabletop cooking is best enjoyed with fine wines and good conversation. In this delicious version, three different cheeses are combined for a complexly flavored result.
Ingredients:
- 1/2 lb. (250 g) Emmentaler cheese, coarsely grated
- 1/2 lb. (250 g) Gruyère cheese, coarsely grated
- 1/2 lb. (250 g) fontina cheese, coarsely grated
- 2 Tbs. cornstarch
- 1 Tbs. unsalted butter
- 1 shallot, minced
- 1/2 cup (4 fl. oz./125 ml) kirsch
- 1/3 cup (3 fl. oz./80 ml) heavy cream
- 1 Tbs. Dijon mustard
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1 1/2 lb. (750 g) assorted vegetables, such as Belgian endive leaves, thinly sliced radishes and bite-sized cauliflower florets
- 1 loaf crusty bread, cubed
Directions:
In a bowl, toss the three cheeses with the cornstarch. Set aside.
In a saucepan over medium heat, melt the butter. Add the shallot and sauté until tender, about 3 minutes. Add the kirsch to the pan. When it comes to a simmer, whisk in the cream, mustard and nutmeg. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring, frequently, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Serve with the vegetables and bread cubes alongside for dipping into the cheese with individual fondue forks. Serves 6.
Williams Sonoma Test Kitchen
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