Cheese Fondue Recipe – Mealtime Monday
This delicious cheese fondue will have your family begging for more!
Cheese Fondue
- 5 cups Gouda Cheese, shredded
- 3 cups Gruyere Cheese, shredded
- 2 tbsp cornstarch
- 12 ounces light beer
- 2 tsp lemon juice
The Dippers
- French baguette, sliced and toasted
- Roasted potatoes
- Whole Wheat tortellini
- Cooked Sausage (I used a smoked mozzarella and garlic sausage)
- Red Pepper, sliced
- Green Apple, sliced
- Broccoli
- Tomatoes
- Grapes
Directions
Toss grated cheeses in a bowl with the cornstarch, place in refrigerator until ready to use. Pour the beer in to the fondue pot. Heat fondue pot to 200 degrees, a regular pot on low to medium-low is fine if you’ve not yet splurged on a fondue pot (if you do not have a gas stove use a double boiler to control heat). Once the liquid is close to a simmer (but not quite there) stir in a handful of cheese. Continue to stir until cheese is almost completely melted, repeat adding cheese by the handful until you have incorporated all of the cheese. Then grab some dippers and enjoy!
*Grubwife Tip – although this can be a test of patience, if the pan and cheese get too hot your cheese can separate. Unfortunately if this happens you will not be able to get the texture you want. So take your time and just keep stirring.*
When choosing items to have as dippers, go for variety. I like to make sure to have different colors and textures as well as some healthy and less than healthy options. I hope you enjoy this recipe and that it becomes a favorite of yours as well!
