The Fairmont Cheese Fondue
Photos by Ian McCausland
Our friends at Fairmont Winnipeg are hosting weekly fondue nights on Tuesdays and Thursdays, running from October through February. Here, the Fairmont chefs share some home-friendly recipes for a cozy fall cheese fondue.
Classic Cheese Fondue
1 garlic clove, peeled
454 grams Gruyère, grated
225 grams Emmentaler, grated
2 cups dry white wine
1 tbsp cornstarch
2 tsp lemon juice
1-1/2 tsp Kirsch (cherry liqueur)
Black pepper, to taste
Nutmeg, to taste
Rub the inside of a cheese fondue pot with the garlic clove. Discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt (approximately 5 minutes). Reduce heat to low. Add the Kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth (approximately 3 minutes). Serve immediately.
Make It Special
For Truffle Fondue, add 1 cup grated truffle cheese and 1 tsp Frescolio White Truffle Infused olive oil to the classic fondue recipe.
For Lobster Fondue, add 1 cup of diced lobster to the classic fondue recipe.
WHAT TO DIP:
• Bread: use crusty bread that can stand up to the cheese, like sourdough or pretzel bread.
• Roasted baby potatoes
• Vegetables: roasted asparagus and mushrooms, broccoli and cauliflower (steamed or roasted)
• Pickles
• Grapes and apples
WINE PAIRINGS FROM JONES & COMPANY WINE MERCHANTS
Classic Fondue:
• Bertolani Rosato Secco Lambrusco Emilia-Romagna, Italy ($23.99)
• Paul Blanck Pinot Gris Alsace, France ($25.99)
Truffle Fondue
• Jan Harmsgat Pinot Noir Western Cape South Africa ($19.99)
• Luca Marenco Barbera d’Alba Piedmont, Italy ($41.99)
Lobster Fondue
• Pascal Berthier Chardonnay Burgundy, France ($31.99)
• Torralbenc Albenc Menorca, Spain ($33.99)
