GOUDA CHEESE FONDUE
- 1 1 1large clove garlic, sliced in half lengthwise
- 1/2 .5 .5cup CUP_USVolumewhite wine
- 5 5 5ounces OUNCE_USVolumefresh Gouda cheese, or mozzarella, shredded
- 5 5 5ounces OUNCE_USVolumeaged Gouda cheese, shredded
- 1 1 1tablespoon TABLESPOON_USVolumecornstarch
- 2 2 2tablespoons TABLESPOON_USVolumeKirsch
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- 1 1 1baguette loaf, cut into 2-inch cubes
- Assorted vegetables and cooked meats and salami, cut into bite-sized pieces
- Rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
- In a small bowl, toss together the two cheeses and the cornstarch. Reduce the heat to medium-low and add the cheese mixture. Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.
- Serve the fondue immediately, accompanied by the bread, vegetables, and meats, with long fondue forks for guests to spear bites of food and dip them into the sauce.
In this version of the classic recipe, Dutch-style Gouda cheese replaces the traditional Swiss varieties. I like to serve a variety of items for dipping: bite-sized pieces of vegetables and cooked and cured meats, along with the usual good-quality crusty bread such as a French baguette. For more great recipes featuring cheese, see my books Live, Love, Eat! and Pizza, Pasta, & More!