Gouda Cheese Fondue
Serving Size / Yield
- 1 large clove garlic, sliced in half lengthwise
- 1/2 C. dry white wine
- 5 oz. mozzarella, shredded
- 5 oz. aged Gouda cheese, shredded
- 1 Tbs. cornstarch
- 2 Tbs. Kirsch
- Freshly ground black pepper
- Freshly grated nutmeg
- 1 baguette or sourdough loaf, cut into 2-inch cubes
- Crisp breadsticks
- Assorted vegetables, cooked ham, and cured sausage, cut into bite-sized pieces
Preheat the oven to 400 degrees.
Set a fondue pot stand with a heat source, or an electric warming tray, in the middle of your dining table, and arrange around it individual serving plates accompanied by long fondue forks for dipping.
Rub the inside bottom of a fondue pot or enameled cast-iron casserole with the cut sides of the garlic halves, then discard the garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.
Meanwhile, in a mixing bowl, use your fingers to toss the two cheeses together with the cornstarch, until evenly combined. Reduce the heat under the pot or casserole to low and add the cheese-cornstarch mixture. Stir continuously until the mixture is thoroughly melted and smooth. Stir in the Kirsch and season with a little freshly ground black pepper and just a small pinch of nutmeg.
While the fondue is cooking, spread the bread cubes on a baking sheet. Put them in the preheated oven and bake just until they are lightly toasted, 5-7 minutes, taking care that they don’t turn too brown or burn.
Carefully transfer the pot or casserole of fondue to the table, placing it above a gentle tabletop heat source that will keep the fondue warm during eating. Serve the fondue immediately, accompanied by the bread, vegetables, and meats, offering long fondue forks with which each person can spear bites of bread, vegetable, or meat and dip them into the cheese.
Yield: 4 servings
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