April 11, 2017
Fondue has an often disputed origin, but in 1930 it was named Switzerland’s National Dish, and it’s popularity has spread far and wide. There is something undeniably fun and communal about Fondue that makes it the perfect dish for sharing with a group. Traditional Fondue recipes include cheese, wine, herbs and garlic. Try this version featuring Missouri’s classic white wine, Chardonel.
Chardonel Fondue Recipe
Time: 15-20 minutes
Yield: 6-8 servings
1 Fresh garlic clove
½ lb Gouda cheese
½ lb Swiss cheese
1 cup Missouri Chardonel- dry, white wine
¼ cup Cornstarch
Grate the cheese and coat with cornstarch. This recipe uses a double boiler method. You’ll need a heatproof bowl and a pan it will fit in without touching the bottom of the pan. Cut the garlic clove and rub it on the inside of the bowl to coat the bottom and sides. Place the bowl over the pan of water, bringing the water to a simmer. Add wine to the bowl and heat until warm but not too hot. (You’re looking for small bubbles, not a rolling boil.) Add the cheese a handful at a time stirring until melted. Once all of the cheese is melted, add salt and pepper to taste. Serve immediately with dippable delights such as bread, veggies, meat, or even apple slices.
The Fondue will thicken quickly if you don’t have a Fondue pot or small slow cooker, so eat up! Pair this delicious shareable dish with a glass of Chardonel. Cheers!