Jordan and I started a fun family tradition in 2016 that we’re so excited to continue. While we were on our honeymoon in Switzerland, Jordan and I had the absolute best fondue prepared by my Godmother at her home. Since then we vowed to recreate it at least once a year! Here is our recipe for some delicious cheese fondue!
1 1/2 lb Le Gruyère cheese, shredded
1 1/2 tablespoon cornstarch
1 2/3 cup dry white wine
1 loaf crusty bread, cut or torn into 1-inch pieces
24 bite-size fingerling potatoes, boiled until tender
2 apples, cored and cut into 1-inch pieces
Toss cheese and cornstarch together and set aside. Bring the wine to a boil in a large saucepan (we prefer a cast-iron skillet) over medium-high heat. Stir in cheese and cornstarch mixture. Lower heat to medium-low and cook, stirring constantly in a figure-8 or zigzag motion, until cheese is melted and the mixture thickens slightly, 5 to 10 minutes.
You can eat straight out of the skillet like we do, or place a fondue pot in the middle of the table. If you use a fondue pot, pour the cheese mixture into the pot and place over a gentle heat source. Arrange bread, potatoes and apples on a platter and serve with the fondue for dipping.
The secret to the perfect melt is using Le Gruyère cheese. I’ve tried with other types of cheese in the past and they do not melt as evenly as Le Gruyère. You can buy blocks at Publix, Whole Foods, or any major grocery store in the gourmet cheese section usually by the deli. Pair this meal with a yummy dessert for the entire family to enjoy on game night, or a couple glasses of champagne for a simple sweet date night staying in.
