When I got married, one of my relatives gave me a fondue pot as a wedding gift. It was a Norwegian, old-fashioned, cast iron fondue pot that you keep warm with an open flame. I was nervous about using it, so I ended up never using the pot for fondue. It turned out to be the perfect size and heaviness for cooking rice.
Recently I ate at a fondue restaurant, and I enjoyed the experience so much that I bought an electric fondue pot. After experimenting with the new purchase, I wrote this simple, delicious cheese fondue recipe specifically for the Cuisinart electric fondue pot which I own, but you can probably use it in any electric fondue pot.
My favorite cheeses for fondue are a mix of gruyere and swiss, although cheddar is very nice too (and smoked cheddar is quite interesting in a fondue). Gouda also works. As for the dippers, bread is the obvious choice for many, but I can tell you from experience that crisp-tender broccoli and cauliflower florets are even better than bread, and lightly steamed baby carrots are nice too.
- ½ lb. Gruyere cheese, shredded
- ½ lb. Swiss cheese, shredded
- 1 tablespoon cornstarch (use organic to avoid GMOs)
- 1 teaspoon dry mustard
- 1 cup + 2 tablespoons dry white wine (such as Sauvignon Blanc)
- Place the grated cheese in a large bowl. Toss with the cornstarch and dry mustard.
- Pour the wine into the fondue pot. Turn the temperature to setting 5 (medium-high) and bring the wine to a strong simmer (bubbling, but not boiling strongly).
- Stirring constantly with a wooden skewer in zigzag (not circular) motions, add the cheese, a handful at a time, waiting for each handful to melt completely before adding another.
- Reduce the temperature to 3 (medium-low) and serve with your choice of dippers.
Photo by Olga Kriger