Cheese Fondue

After my lasagna-making episode, I had about 2 cups of white wine leftover, waiting to be used or wasted. Keeping in mind to make some dishes incorporating wine, and whilst comfort-shopping in the tableware and cookware section of Century 21, I came across these incredibly cute mini cassoulet pots that would be perfect for cooking such things as fondue! My favorite type of fondue has to be cheese fondue. Chocolate fondue is great, as is dipping meats and veggies into well-seasoned oils or broths, but you really just can't beat cheese.

This recipe is adapted from one I found off of the food network site:

Prep time: 15 min
Cook time: 10 min
Servings: 3-4

Ingredients:
1 garlic clove
3/4 cup dry white wine
2 1/2 cups Gruyere cheese, shredded
1 Tbsp cornstarch
1/2 tsp dried thyme (more if using fresh thyme)
Dash of nutmeg
Assorted fruits, vegetables, and crusty bread, cut for dipping

Equipment:
1 mini cassoulet or small sauce pot
Shredder
Small spatula/spoon
Mixing bowl
Skewers

Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Heat the pot over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine.


frozen wine cubes

In a bowl, shred the cheese and toss with the cornstarch until the cheese is completely coated. Coating the grated cheese with a starch such as flour or corn starch will help stabilize the sauce. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. Take care not to over stir the cheese, as doing so will encourage stringiness. Add thyme and nutmeg into the melted cheese and stir. Serve immediately with the fruit, vegetables and bread.

Slowly add the cheese and mix until smooth

Gruyere is a mildly stinky cheese, so if you prefer less stink, use a half and half mixture of the Gruyere, and a Swiss-style cheese like Jarlsberg or Emmenthaler. If you really like the stink, upgrade to a Fontina cheese.