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New Years Appetizer: Cheese Fondue

With New Year’s Eve coming up, I thought I would share my favorite recipe for Fondue. A few years ago, while working with Wisconsin Cheese, I got to tour a few cheese-makers in Wisconsin. One of my favorite stops was touring Rose Kase where they served this amazing Cheese Fondue. What I love about this recipe is that the taste is beyond incredible, and there is no flour or cornstarch used. Enjoy this recipe on New Year’s Eve as an appetizer, and I assure you it will be a hit.

Cheese Fondue

Prep: 30 minutes

Cook: 10 minutes

Yield: 4 servings

Ingredients

3/4 pound Gruyere cheese, shredded
1/4 pound Fontina cheese, shredded
8 ounces Pinot Grigio or other light to medium body white wine
1/4 teaspoon fresh lemon juice
1 loaf crusty artisan bread or croissants, cut into chunks
1 Fresh apples, grapes, pears, sliced

Preparation

1. Combine cheese and wine in a ceramic fondue pot or heavy saucepan, stirring well. Let stand to soak 15 to 30 minutes.

2. Heat the mixture over low heat 7 to 10 minutes, stirring constantly with a wooden spoon. Do not allow mixture to boil. When the cheese is completely melted, stir in the lemon juice and remove from heat. Transfer to a table-top burner.

3. Serve with bread and fruit.

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Posted by alison
Filed in: Appetizers, Holiday
Tags : Alison Lewis, alison lewis and ingredients inc and cookbook author, appetizer recipes, Cheese Fondue Recipe, cheese recipes, Christmas Recipes, Christmas snacks, Comfort Foods, Fondue recipes, fontina cheese recipes, Food Consultant, food photographer, Food Professional, gruyere cheese recipes, healthy food, http://www.eatwisconsincheese.com/, http://www.rothkase.com/index.html, Ingredients Inc., new years appetizer recipes, New Years Recipes, pinot grigio recipe, Roth Kase USA cheese, Thanksgiving recipes, Wisconsin cheese recipes, Wisconsin milk and marketing board and recipes