Here is a very quick and simple fondue recipe highlighting our local vendor's amazing products. Bring the whole family together to enjoy a warm bubbling pot of melted cheese.
Featuring Local Products From
Sidewalk Citizen Bakery / Busy Bee Farms / Township 27
Cheese and Wine Fondue
A great family recipe that can be whipped up in no time!
This recipe is super simple and adaptable! If you don't want to use wine, you can swap it for beer and make a beer and cheddar fondue. Instead of the Garlic Gouda, you can use truffle gouda and make the fondue a little more elevated.
Be creative with the kids! You can use apples or fruit or anything that typically goes well with cheese can be used! Try tenderloin cubes or cooked chicken or even ravioli!
Dry white wine with a higher acid content is typically desired to cut the richness of all the cheese. Kirsch is a Swiss brandy made from cherries which is traditionally used in Fondues.
2 x Cheddar - Mild
2 x Garlic Gouda
1/2 Cup White wine (Cabernet Sauvignon, Pinot Gris, Unoaked Chardonnay)
1 Tablespoon Cornstarch
1 Clove Garlic
Salt (To taste)
1 Tablespoon Lemon Juice
1 Sourdough (Cubed and preferably a day old!)
1ea Bell Peppers (Red, Green, Yellow, Orange)
1lb Medley Tomatoes
1lb Baby Red Potatoes (Roasted prior!)
1/4 Tsp Nutmeg (Optional)
1 Tablespoon Kirch / Brandy / Cognac (Optional)
Chicken Breast (Optional)
Mild Chorizo (Optional)
Mixed Mushrooms (Optional)
In a large pot, bring the wine to a boil for 1 minute and reduce to a simmer
Take one clove of garlic and mince it finely. Add it to the white wine.
Grate all the cheese. Use the larger holes for grating, the cheese shouldn't be too fine.
Place all the cheese in a large bowl and toss with the cornstarch. Make sure it is evenly distributed and has coated the cheese.
Taking a handful at a time, stir in the cheese until it fully melted, then continue until all the cheese is incorporated. Cook on low for 5min. Do not overcook or the fondue can become stringy.
If you are using the Optional Kirch/Brandy/Cognac, add 1 Tablespoon to the melted cheese mixture and stir in.
Stir in Nutmeg and Lemon Juice
Season the mixture with Salt (If needed)
Cube your bread and slice your vegetables into bite size pieces (dipping size).