Surrounded by snowy white crags that tower up into a blue sky…table on a wood patio…swirling a bread laden fondue fork into a thick, creamy pot of cheese…a good friend to share it all with…
Your taste buds! You like Muenster? Go for it! If Emmentaler and Gruyere are your favorites – totally works! If the only cheese you can get your kids to eat is American, why that will make fondue, too.
The answer to the question “What do you dip in it?” is only limited by your imagination. Bread is good for starters, but then there are cooked meats and sausages, veggies, and fruits.
This recipe features smoked Gouda (one of my favorites) and apple cider. That’s right, it’s not necessary to use wine in fondue, though it does pair nicely with different cheeses.
Smoked Gouda and Apple Cider Fondue
In a medium, heavy bottomed saucepan, heat cider and lemon juice over medium heat until barely simmering.
In a medium bowl toss cheese with cornstarch.
A handful at a time, stir cheese into the saucepan, stirring the first batch until melted before adding another.
Light four votive candles and place on fondue stand before setting the pot in it’s place.
Everything should be cut into bite-sized pieces. Fry up the sausages and serve them hot. The temperature of the other dippers doesn’t matter much – as long as the cheese is hot.