3 Cheese Fondue
Equipment
- Fondue pot or heavy pot
- a stand to keep a heat source under the fondue
- skewers
Ingredients
- 1 Lb Gruyere Cheese chopped or shredded
- 1/2 Lb Gouda Cheese Chopped or shredded
- 1/2 Lb Fontina Cheese Chopped or Shredded
- 1 Cup Dry White wine Chardonnay or Sauvignon blanc preferred, or whatever you like
- 1 oz Frangelico Or another type of liqueur
- 1/2 tsp Cracked black pepper
- 1/2 tsp Ground Nutmeg
- 1 oz heavy Cream (Optional)
- Bread, fruits, and vegetable to serve with the dip
Instructions
- Heat pot over low heat. Add in all ingredients and stir until melted into a smooth creamy dip. Keep a tea light or low flame under the pot during service to prevent it from sticking and scorching. And, stir it often.
Notes
The trick to fondue is to melt it and combine without separating the fat from the curd. If it gets too hot it can scorch on the bottom, creating a burnt flavor. Or, it can separate into fats and solids. That is not a nice experience. It's best to use a whisk during the melting phase to keep it smooth.