There’s something wonderfully communal about gathering around a bubbling pot of melted cheese. This fondue is silky, rich, and deeply comforting—perfect for cool evenings, holiday gatherings, or any night when you want a meal that brings everyone to the table. Schoch Family Farmstead Junipero cheese gives this fondue exceptional flavor, but any good Swiss-style cheese will shine here. Pile a platter with roasted vegetables, crusty bread cubes, or slices of Corralitos sausage, and let everyone dip to their heart’s content.
INGREDIENTS:
1 garlic clove, peeled
2 cups dry white wine
2 tablespoons cornstarch
1 lb. shredded Schoch Dairy Junipero cheese (or other Swiss-style cheese)
1 tablespoon finely chopped onion
1 teaspoon dry mustard
3 tablespoons kirsch or dry sherry (optional)
Salt, pepper, and nutmeg, to taste
Seasonal vvegetables, cut into 1–2 inch pieces (roasted baby potatoes, broccoli or cauliflower florets, pepper strips, baby carrots, etc.), about 1–2 cups per person
Bread cubes – baguette recommended (optional)
Cooked Corralitos sausage, sliced, optional
Heating fuel if using a fondue stand
METHOD:
Rub the inside of a fondue pot with the peeled garlic clove. (If you don’t have one, use a heavy saucepan or double boiler.)
In a bowl, whisk the wine and cornstarch until smooth. Pour into the pot and heat gently over medium-low heat without boiling.
Gradually add the shredded cheese by small handfuls, stirring constantly until fully melted and smooth.
Stir in the chopped onion, dry mustard, and kirsch or sherry (if using). Adjust the consistency—fondue should be thick, smooth, and pourable.
Season to taste with salt, freshly ground pepper, and a pinch of nutmeg.
Transfer the fondue pot to its stand over gentle heat. Arrange vegetables, bread cubes, and sausage on a platter with fondue forks, and dip immediately.
SERVING SUGGESTIONS:
- Serve with roasted baby potatoes, lightly steamed broccoli or cauliflower, grilled peppers, or blanched green beans.
- Add artisan bread cubes, pretzel bites, or warm sourdough for classic dipping.
- Offer charcuterie on the side—sliced sausage, cured meats, or even smoked chicken.
- Pair with crisp white wine, cider, or sparkling water with citrus.
YIELD: Serves 6
SOURCE: Recipe courtesy of Andrea London
