Three Cheese Fondue

Three Cheese Fondue: Gruyere, Emmental and Gouda

As a Dutchie it is almost mandatory that I love cheese and trust me I have no problem with that. I like most cheese whether old or young; the only kind you will barely see me cook with is any blue cheese, unless it involves chicken wings which of course needs blue cheese sauce but I always make it less strong than people are used to. Anyways, back to the recipe and of course cheese! I thought it was about time to invest in a cheese fondue pot, and to start experimenting with recipes. I came up with a cheese blend of grated Gruyere, Emmental and Gouda and it was very gooey and yummy.

This recipe serves 2.


280g Gruyere cheese, grated

120g Emmental cheese, grated

80g Gouda cheese, grated

½ clove garlic

½ cup dry white wine, plus extra if needed (I used Sauvignon Blanc)

1 tablespoon lemon juice

1 tablespoon corn starch

Salt, to taste

White pepper, to taste

Nutmeg, to taste



Brussels sprouts, sautéed

Cauliflower florets, sautéed

Endive leaves

½ cup onion, finely diced

Rub the inside of the fondue pot (or regular pot) with the garlic clove and then discard. Pour in the white wine and heat over medium-low heat until steaming. Meanwhile mix the lemon juice with the corn starch and set aside for later. When the liquid starts to bubble start adding a handful of the cheese mixture at a time, stir until completely melted before adding a new handful. Do not let the cheese mixture boil it has to stay below a simmer. When the cheese has completely melted add the lemon/cornstarch and season with nutmeg, salt and white pepper. If the cheese mixture is too thick add a bit more wine to loosen it up.

If using a regular pot transfer this gooeyness to a fondue pot and serve with your dippers. Once your piece of bread or vegetable is covered in cheese, dip it in the finely diced onion, I grew up with this combination and still love it! Enjoy!




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