For the ultimate pool of gooey, drippy cheese, it's always key to keep in mind a couple tips. The best flavor is usually achieved by blending two types of cheeses. I love the blend of Jarlsberg and Fontina, but by all means incorporate a Swiss or Gruyere instead. Also, always rub the interior of your ceramic fondue pot with garlic. It adds a nice punch and pleasant aroma to the velvety, melty goodness. Have fun with accompaniments! On a whim, I wrapped baguettes with thin slices of salami before dipping into the rich cheesy liquid which offered a bite full of different flavors and textures.
Ceramic fondue pot with skewers and a sterno candle
Cubed baguette wrapped with thin slices of Salami (our favorite dipper!)
Parboiled and halved fingerling potatoes
Cubed Gala apples
1 garlic clove, peeled
1/2 lb Jarlsberg cheese, grated
1/2 lb Fontina cheese, grated
2 T flour
1 c dry white wine (whatever you’re drinking!)
1 T fresh lemon juice
1 T cherry brandy (I use kirsch)
1/2 t nutmeg
1 t salt
1/2 t white pepper
Prepare your accompaniments.
Rub the inside of the ceramic fondue pot with the garlic clove.
In a small bowl, toss the cheeses with flour.
Over medium heat, add the wine and lemon juice to a small pot and bring to a gentle simmer. Gradually stir in the flour-coated cheese with a wooden spoon. Turn the heat to low and melt the cheese gradually, stirring constantly, until smooth. Do not let the cheese boil. Once smooth, stir in cherry brandy, nutmeg, salt and pepper. Pour into the fondue pot with a lit sterno candle underneath and serve immediately. Serves 4-6.
Great alongside your favorite beer, glass of wine, Superbowl chicken wings, 7-layer dip...whatever!