A four cheese and white wine fondue that you simply can’t stop eating.
I took a look at an early fondue recipe and gave it a much-needed makeover. The concept is the same. It’s a pot of savory melted glorious goodness that you dip whatever you want in it.
But Fondue II – which really should hold the title of Fondue IV for the number of different cheeses in it – is a bolder reimagination of the original recipe I had. I took the same inspiration from this Swiss restaurant – the Glarner Stube – and their Fondue. Fondue II plays off the classic fondue flavors of melted swiss cheese but bumps things up with added flavors of gruyere, aged gouda, and fontina. It’s seasoned with nutmeg, smoked paprika, cayenne, garlic, black pepper and simmered in a dry white wine for what has to be the best recipe for getting through the cold dreary months of January.
And yes, each bite still evokes that same feeling the characters got in the last episode of Lost when they found each other in that weird purgatory and got their memories back and everything had that golden hue. That’s how I feel when eating fondue.
Time You Need
- ~15 minutes prep
- ~20 minutes cooking
What You Need
- 1.5 cups of shredded gruyere
- 2.5 cups of shredded swiss
- 1 cup of shredded gouda
- 1 of shredded fontina
- 1 1/2 cups of dry white wine
- ½ tsp ground nutmeg
- 1 tbsp stir in garlic paste
- 1 cup of chicken broth
- 1 garlic clove
- 1 tsp lemon juice
- 1.5 tbsp corn starch
- 1/4 tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tsp fresh ground black pepper
What You Do
- Rub the bottom and sides of a large cooking pot with the garlic clove.
- Add the chicken broth, nutmeg, black pepper, lemon juice, cayenne, smoked paprika, garlic paste, and wine to the pot, and simmer on low heat.
- Mix all four types of shredded cheese in a large bowl with the corn starch, making sure to coat evenly.
- Then turn the heat up in the pot to medium. Slowly add a handful of cheese, whisking in each batch until the cheese fully melts and is incorporated before adding another handful.
- Repeat until all the cheese is gone. Keep whisking until the fondue starts to thicken.
- Throw in a small splash of wine and any additional desired dashes of seasonings.
- Continue to stir until everything is mixed, and then transfer from the stove into a crockpot or warmer to keep the fondue warm and gooey.
- Serve with toasted bread, olives, sausage, or and other desired food for dipping.
- Finish the white wine and enjoy.