New Take On Cheese Fondue

It’s always nice to find a new way to use an old classic recipe. This one might work for you, especially if you are celebrating¬† the Christmas-New Years time at a ski resort. Gather round my friends and chill the beer, wine or champagne and settle in front of a warm fire with this.

 

To serve 4:

  • 2 oz. Mozzarella Cheese
  • 1 package sliced Gouda Cheese – cut up
  • 1 package sliced Swiss Cheese- cut up
  • 3 tbsp. cornstarch
  • 1¬† 1/3 cup ‘white’ beer
  • 1 garlic clove, halved
  • 1 tbsp. Calvados liqueur

Place the cheeses in a resealable bag with 2 tbsp of the flour. Shake well to distribute the flour evenly. Pour 1 cup of the beer into the bag and leave for half an hour.

In a heavy pot  rub the bottom and sides with the garlic clove. Heat the pot over medium-low heat for about 3 minutes.

Add the cheese mixture one third at a time, stirring gently with a wooden spoon until completely melted before adding the next third. Do NOT let this boil.

Adjust the consistency if needed. If too thick, add the remaining beer, if not, just drink it…Cook for a further 2 minutes , now add in the calvados.

Transfer to a fondue pot and serve with any of the following:

bread cubes, potato gnocchi, polenta cubes, cubed salami…the choice is endless.

Yummy! Enjoy!

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