Three-Cheese Fondue

It’s been a while since I’ve made fondue. Valentine’s Day seemed like the perfect opportunity to rescue my trusty fondue set from the basement. Over the years, I’ve made fondue quite a few times, though I’ve mostly focused on chocolate fondue and meat fondue with oil or broth. This time I used a recipe from actress Ali Larter (apparently a fondue expert) for three-cheese fondue. I liked the creamy combination of Gruyère, Emmentaler, and Brie, spiked with a hint of nutmeg and kirsch. I served the fondue with the recommended cornichons, cubed bread, and sliced fennel, as well as roasted baby potatoes and sliced andouille sausage, and small glasses of kirsch. It was an indulgent feast.

Three-Cheese Fondue with Pickles (Food & Wine, January 2014; serves 8)

1/2 pound Gruyère cheese, shredded
1/2 pound Emmentaler cheese, shredded
2 ounces Brie—rind discarded, cheese cut into small chunks
1 1/2 tablespoons all-purpose flour
1 garlic clove, halved
1 1/4 cups dry sparkling wine
2 teaspoons kirsch
1/2 teaspoon freshly grated nutmeg
Kosher salt
Freshly ground pepper
Cornichons, cubed bread and sliced fennel, for serving

In a bowl, toss the cheeses and flour. Rub the inside of a fondue pot or an enameled cast-iron casserole with the cut sides of the garlic. Add the sparkling wine and simmer over moderately low heat for 3 minutes. Add the cheese in small handfuls, stirring constantly until melted before adding the next handful. Stir in the kirsch and nutmeg. Remove from the heat and season with salt and pepper. Serve hot with cornichons, bread and fennel.

Category: Kristin's Kitchen One comment »

One Response to “Three-Cheese Fondue”

  1. Chocolate-Hazelnut Tart | madcity girl

    […] Three-Cheese Fondue […]


Leave a Reply



Back to top