Cheese Fondue

We love to eat fondue at our house. Mainly of the cheese and chocolate varieties. This weekend while enjoying general conference we ate these new cheese fondue recipe for our lunch. Everyone loved it! But how can you go wrong with a pot of melted cheese? 

I found the Gruyere cheese next to my deli in the specialty cheese section at my local grocery store. I also went to Sams club and bough a loaf of French Baguette bread and a bag of broccoli, carrots and cauliflower to dip in the fondue. I also have an electric Cusinart fondue pot. so we mixed everything up right in the pot itself.

Favorite Cheese Fondue

2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

2 tablespoons cornstarch

1 cup low-sodium, good-quality chicken broth

1/8 teaspoon lemon juice (don't leave this out!)

1 tablespoon finely minced or pressed garlic

1/4 teaspoon ground black or white pepper

1/4 teaspoon nutmeg

Dash of paprika

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread, lightly sauteed mushrooms, tender potatoes - the options are endless! 

Recipe Source: Mels Kitchen Cafe