"Just a small change in an otherwise traditional cheese fondue. Made from a combination of an Alpine cheese and a Blue cheese. Not a ground breaking change, but just enough to enjoy this comfort food in a slightly different, less heavy fashion."
Alpine & Blue Cheese Fondue
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 French baguette
- 1/2 cups white wine
- 10 ounces shredded alpine cheese
- 4 ounces cut into cubes Gorgonzola cheese
- 1/2 tabelspoon corn starch
- 1 pinch nutmeg
- salt & pepper
Method
Step 1
Cut the rind off the Alpine cheese and the Gorgonzola Dolce. Grate the Alpine cheese and cut the Gorgonzola in small pieces.
Step 2
Add the white wine to a small pan (keep 1 tablespoon in reserve for later) and heat.
Step 3
Slowly add both cheeses and stir until melted.
Step 4
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.
Step 5
Add some nutmeg and taste the cheese fondue. Add salt and pepper to taste.
Step 6
Transfer cheese fondue to a previously warmed fondue pot or any other bowl and serve with French baguette.