The Artisanal Cheese Fondue by Cassandra Loignon

Ingredients

For the three cheese mix:

• 1 garlic clove
• 300 g of Canotier de l’Isle (or any sharp cheddar)
• 300 g of Comtomme (or any semi-firm cheese with a washed rind)
• 300 g of Louis d’Or (or any aged firm cheese)
• 1 ¾ cups white wine
• ¼ tsp. freshly grated nutmeg
• ⅓ cup cornstarch

Suggested dipping ingredients:

• 1 head of cauliflower (cut into florets and roasted)
• 1 head of broccoli (cut into florets and roasted)
• 1 bag of yellow jacket potatoes (680 g, halved and roasted)
• 2 red pears, sliced
• 2 Honey Crisp apples, sliced
• 2 baguettes of your choice (I like dried fruit or multigrain, diced)
• 1 bag of grapes, green or red

Preparation

To make this fondue, you must use the corresponding ceramic bowl for your Evolution set. For more details, please consult our FAQ.

• Remove the rind from the cheeses. Grate them into a large bowl and mix with the cornstarch, coating each piece of cheese with a little starch to preventseparation during the meal.
• Slice your garlic clove in half and rub the interior surface, sides and bottom of a large pot with it.
• Add the wine and heat over medium heat.
• Once the wine is hot, gradually whisk in the grated cheese.
• When it begins to melt, add more cheese, and repeat the process until all the cheese has melted.
• Taste the mixture and adjust the seasoning if necessary. You can add some nutmeg, pepper or Kirsch, as you prefer!
• Meanwhile, add water into the steel pot, before placing the ceramic bowl for double-boil.
• When ready to serve, pour the hot cheese mix into the ceramic bowl of your Fondussimo set. Adjust the temperature of the electric base to the lowest setting, but don’t hesitate to modulate it during the meal to keep the cheese smooth and velvety!

Wine Pairing

Choose something crisp and refreshing, such as a Sauvignon Blanc!