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Alpine and Blue Cheese Fondue
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Alpine & Blue Cheese Fondue

Author: Marinka
Traditional cheese fondue is made from Alpine cheeses, like Emmental, Gruyere and Appenzeller. It will not surprise you that I changed something in this traditional recipe and created an Alpine and Blue Cheese Fondue.
Prep Time5 minutes
Cook Time10 minutes
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Servings: 2 people

Ingredients

  • 1 French baguette or any other type of bread
  • 1/2 cup white wine
  • 10 ounces Schellen Bell Cheese
  • 4 ounces Gorgonzola Dolce Cheese
  • 1/2 tablespoon corn starch
  • 1 pinch nutmeg

Instructions

  • Cut the rind off the Schellen Bell cheese and the Gorgonzola Dolce. Grate the Schellen Bell cheese and cut the Gorgonzola in small pieces.
  • Add the white wine to a small pan (keep 1 tablespoon in reserve for later) and heat. (NOTE 1)
  • Slowly add both cheeses and stir until melted.
  • Mix the cornstarch with the reserved white wine and slowly add to the pan. Continue to warm until the mixture thickens and comes together. Try not to boil. For the cornstarch to thicken boiling is not required.
  • Add some nutmeg and taste the cheese fondue. Add salt and pepper to taste. (NOTE 2)
  • Transfer cheese fondue to a previously warmed fondue pot or any other bowl and serve with French baguette.

Notes

  1. In addition to the white wine, you may like to add a tablespoon of Kirsch to keep some of the traditional Swiss cheese fondue flavor.
  2. At the end, a few drops of lemon juice may just add a little 'freshness' to an otherwise comforting cheese flavor.

Nutrition

Calories: 1183kcal | Carbohydrates: 68g | Protein: 65g | Fat: 67g | Saturated Fat: 39g | Polyunsaturated Fat: 5g | Sodium: 2037mg | Fiber: 3g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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