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Dutch Cheese Fondue |
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Dutch Cheese Fondue - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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1
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clove garlic |
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3 1/4 cup
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dry white wine |
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0.5 kg
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mild Gouda cheese, grated |
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0.5 kg
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aged Gouda cheese, grated |
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80 ml
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flour |
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20 ml
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lemon juice |
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60 ml
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Kirsch (optional, see note) |
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White pepper, to taste |
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Nutmeg, to taste |
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2 lrg
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loaves of crusty Italian or French bread |
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| Method: |
Coat the cheese with flour in a sealable, plastic bag. Cut the bread into one inch cubes. Rub the inside of the pot with a cut garlic clove then dispose of garlic.
Place the pot on the stove and pour in wine (and Kirsch). Heat over medium flame until the wine is hot but not boiling.
Add lemon juice and handfuls of cheese, stirring constantly with a wooden spoon until the cheese is melted and the cheese-wine mixture has the appearance of a light, creamy sauce.
Add pepper, nutmeg to taste. Bring to a boil then remove the pot and place on a little burner on the table.
Note: Kirsch is a clear brandy distilled from cherry juice and pits. In cooking, it's most prominently known as an addition to fondue and Cherries Jubilee.
Other helpful tips:
Use wooden utensils only.
If fondue is too thick, add more wine. If it is too thin, add cornstarch.
When serving to children, use a mixture of half wine and milk. The alcohol will evaporate and milk softens the flavor.
Hip fondue cooks leave a thin layer of fondue at the bottom of the pot. By carefully adjusting the heat, the layer will form into a crust known as "La Religieuse," or "The Religious One." Lift the crust out and distribute among the guests. It is considered a delicacy.
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