We love to use the opportunity to gather a group of friends for an informal fondue party. Our family has been doing this for years. Whether it be a ski getaway or a random snowed in evening, we enjoy experimenting with fondue combinations. Sometimes we opt for classic cheese, hot oils steaming with meats and vegetables, a cascading chocolate caldron, or all three. It’s a fun, interactive way to dip and nosh with little cooking required. 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.
Twin Cheese Fondue
- Total Time: 30 minutes
- Yield: 4-6
Description
Experiment with cheese blends and dipping accompaniments.
Ingredients
Accompaniment Ideas
- Cubed baguette wrapped with thin slices of Salami
- Parboiled and halved fingerling potatoes
- Blanched broccoli
- Blanched cauliflower
- Cubed Gala apples
Cheese Sauce Idea
- 1 garlic clove, peeled
- 1/2 lb (225 g) Jarlsberg cheese, grated
- 1/2 lb (225 g) Fontina cheese, grated
- 2 tbsp (30 ml) flour
- 1 c (240 ml) dry white wine (whatever you're drinking)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) cherry brandy (I use kirsch)
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 380
If You Liked This Recipe, You’ll Love These
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- Swiss Apple Cider Cheese Fondue
- Grilled Feta Cheese with Honey and Thyme
- Provoleta – Argentinian Grilled Cheese Spread
Frequently Asked Questions
Why rub the fondue pot with garlic before adding the cheese?
Rubbing the interior of the ceramic fondue pot with a peeled garlic clove infuses the pot with a subtle garlic flavor that adds a pleasant punch and aroma to the finished cheese without overwhelming the blend.
Why coat the cheese with flour before melting it?
Tossing the grated Jarlsberg and Fontina with 2 tbsp of flour before adding them to the wine helps prevent the cheese from clumping or breaking — the flour acts as a stabilizer to keep the fondue smooth.
Can I use different cheeses than Jarlsberg and Fontina?
Yes — the best flavor comes from blending two types of cheeses, and Swiss or Gruyère work beautifully as alternatives. The key technique stays the same: coat the cheese in flour, melt it gradually over low heat, and never let it boil.
Why must you never let the cheese boil?
Boiling causes the proteins in the cheese to seize and the fat to separate, resulting in a grainy, broken sauce. Keep the heat low and stir constantly — that’s what keeps the mixture velvety and smooth.
