Cheese Fondue

Ingredients

• Aged Cheddar

  Kerrygold

  7 oz or 182g

• Gouda cheese

  7 oz or 198g

• Cornstarch

  2 tbsp or 15g

• White wine

  table

  8 fl oz or 235g

• Garlic

  raw

  1 clove or 3g

• Lemon juice

  1 tbsp or 15g

• Brandy

  1 serving or 100g

• Dijon mustard

  Grey Poupon

  1 tsp or 5g

• Nutmeg

  ground

  ⅛ tsp or 0.3g

Directions

1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
4. Cheese fondue can be made 1 day in advance and kept in the refrigerator. Reheat gently over a double boiler, adding additional white wine as needed to thin the fondue and reach the right consistency. Serve with veggies, break or crackers.
5. Recipe adapted from Well Plated. https://www.wellplated.com/cheese-fondue-recipe/