For our New Year’s day family fondue party we went with a Swiss Cheese fondue. I did try to talk the family into something different, but they insisted on the more traditional Swiss. I am feeling creative so I think we’ll be making some more fondue very soon.
I always loved the idea of fondue. It seemed so romantic. When The Melting Pot opened not too far from us several years ago, I jumped at the chance of celebrating our anniversary there. I was enchanted. I loved the food and the experience and I couldn’t wait to duplicate it at home. I began making fondue in my crock pot and it works great so don’t be discouraged if you don’t have a fondue pot. I did really want a fondue pot though and when my husband finally realized how much I wanted one and that fondue wasn’t just going to be a passing fad for me, he bought me my cherished fondue pot as a gift.
I really like the entire experience of cooking fully at the table. This year, however, I gave in to cooking the cheese on the stove and then transferring it to the pot when it was done. I really prefer doing it on the table, but it might have sped up the process a bit using the stove.
8 oz Jarlsberg Swiss cheese, shredded
8 oz Gruyere Cheese, shredded
2 tablespoons flour
1 garlic clove
1 cup dry white wine
1 tablespoon key lime juice
1/2 teaspoon dry mustard
pinch of nutmeg
Half the garlic and rub the inside of the pot with the cut side of the garlic and discard. Bring the wine and lime juice to a slow simmer over medium heat. Add the cheese in several batches until the cheese is all melted and smooth. Add the mustard and nutmeg and transfer to fondue pot. Enjoy!
This year for our dippers we used my recipe for easy homemade dinner rolls cut into cubes, ham, carrots, broccoli, cauliflower, and apples. I love Braeburn apples. They are tart, but not at much as the Granny Smith.
This year I tried the combination of Gruyere and Swiss. It was much more of a mild Swiss flavor that way. It was very good, but I probably prefer the stronger Swiss flavor. So if you are a Swiss cheese lover go for all Jarlsberg or Emmenthaler. This combination is great for the not so adventurous cheese lover.