Fondue

Jada’s one of our cheese whizzes. When she’s not pairing cheese to great literary characters, she’s thinking of great new ways to use our cheese. Needless to say, she has a killer fondue recipe that we will be tasting on Friday. If you’ve ever had problems with cheese separating from other ingredients in fondue, this recipe will be a lifesaver. We served this with a day-old baguette cut into chunks, sliced apples, boiled fingerling potatoes, madrange ham we had sliced thick so we could cube it and steamed broccoli and cauliflower.

Jada’s Fondue Recipe

1/3 lb. each Gruyere, Raclette and Fontina, grated (you can also use Comte or other hard cheeses)
1 cup white wine
Juice of 1 lemon
3 T. cornstarch
1/4 cup sherry ( try La Cigarrera Manzanilla)

Heat the wine and lemon juice over medium heat until simmering. Meanwhile, toss the shredded cheese with the cornstarch to coat. Lower heat and add cheese a handful at a time, waiting until it has fully melted before adding more. When it’s all incorporated, whisk in the sherry. Transfer to fondue pot and serve immediately with crusty good bread.