Cheese Fondue

What: Cheese Fondue

Rating: 9

Non-Quantifiable Rating: Even a Wayne Newton and Tom Jones duet can't be this cheesy.

I'm getting hungry just writing this review.  I made this cheese fondue recipe for a family party recently, and it was a hit.  The only thing wrong was that there were ten of us around a table, which meant that the poor suckers on the ends were out of cheese-spearing range.  Next time I'll try this for a group of no more than six.  Plus, that means more cheese for me.  Wheeee!

This recipe is surprisingly easy and fabulous, and it didn't separate or get gloppy/oily like some other cheese fondue recipes.  Serve it with my Homemade Beer Bread (featured in the pic above!) and other dippers like blanched broccoli florets, julienned red bell peppers, cauliflower, assorted Italian sausages, tart apple slices - the sky's the limit!

p.s. Traditionally, wine is served with cheese fondue instead of water.  Rumor has it that if you drink water while eating fondue, you and your stomach will regret it.  I don't actually know if that's true, but I'm not willing to risk it - bring on the wine!  I'll find some more to review for you soon.

Cheese Fondue (recipe adapted from epicurious.com)

Serves 6 (I doubled it for my crowd and there was plenty)

INGREDIENTS:

- 1 garlic clove, halved crosswise

- 1-1/2 c. dry white wine

- 3 tablespoons corn starch

- 1/2 pound Emmental or Fontina cheese, grated

- 1/2 pound Gruyere cheese, grated (Gruyere is expensive, but worth it - this absolutely makes the difference in the fondue)

INSTRUCTIONS:
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Toss 2 tablespoons of cornstarch with the cheese to coat (this keeps it from separating from the wine).

Stir together remaining cornstarch and a couple of tablespoons of water in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch and water mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame, or an electric pot on low. Start dipping!!