Ultimate Gruyere Fondue For Two

Name: Gruyere Fondue
Prep time: Cook Time: 30 mins
Yield: <strong>Yield:</strong> serves 2
Ingredients: Ultimate Gruyere Fondue For Two A crowd-pleasing cheese dish for irresistible DIY dipping. Fondue has a reputation for being retro—but what could be more timeless than the appeal of melted cheese and do-it-yourself dipping? This rich Gruyere-based fondue uses Everclear to achieve the perfect silky; stretchy cheese pull with every dip. Ingredients: 200 g Gruyere and Fontina Cheese (About 2 c. Total) 1 Tbsp. Cornstarch 2 Tbsp. Everclear 1 Clove Garlic ½ c. Dry White Wine ½ tsp. Lemon Juice Nutmeg (To Taste) Fresh Ground Black Pepper (To Taste) An Assortment Of Ingredients For Dipping: Crusty French Bread; Cherry Tomatoes; Cornichons; Pear Slices; Apple Slices; Broccoli Florets; Cauliflower Florets Instructions: Finely grate the gruyere cheese and cube the fontina. Place in a bowl and toss with the cornstarch. Add in the Everclear; Mix well and set aside. In a double-boiler or fondue pot; combine the wine and shallots. Heat the wine; then add the cheese mixture; one spoonful at a time; stirring with a wooden spoon. Once the cheese has melted; stir in the lemon juice; black pepper and nutmeg. Season to taste. Stir thoroughly to combine into a silky sauce. To enjoy; dip ingredients in the melted cheese mixture using a skewer or long fork. Please Enjoy Responsibly.

A crowd-pleasing cheese dish for irresistible DIY dipping.

Fondue has a reputation for being retro—but what could be more timeless than the appeal of melted cheese and do-it-yourself dipping? This rich Gruyere-based fondue uses Everclear to achieve the perfect silky, stretchy cheese pull with every dip.

Ingredients:
200 g Gruyere and Fontina Cheese (About 2 c. Total)
1 Tbsp. Cornstarch
2 Tbsp. Everclear
1 Clove Garlic
½ c. Dry White Wine
½ tsp. Lemon Juice
Nutmeg (To Taste)
Fresh Ground Black Pepper (To Taste)
An Assortment Of Ingredients For Dipping: Crusty French Bread, Cherry Tomatoes, Cornichons, Pear Slices, Apple Slices, Broccoli Florets, Cauliflower Florets

Instructions:

Finely grate the gruyere cheese and cube the fontina. Place in a bowl and toss with the cornstarch. Add in the Everclear; Mix well and set aside.
In a double-boiler or fondue pot, combine the wine and shallots. Heat the wine, then add the cheese mixture, one spoonful at a time, stirring with a wooden spoon.
Once the cheese has melted, stir in the lemon juice, black pepper and nutmeg. Season to taste. Stir thoroughly to combine into a silky sauce.
To enjoy, dip ingredients in the melted cheese mixture using a skewer or long fork.

Please Enjoy Responsibly.

Created By: Vanessa Dora Lavorato

Vanessa is a chocolatier, TV host and food stylist based in Berkeley, CA. Her cannabis confiserie Marigold Sweets has been featured in Vogue, LA Times and PAPER magazine. She co-hosted VICELAND’s James Beard-nominated cannabis cooking show Bong Appétit. She also hosts a weekly edible live demo for The Edible Club. View more of her recipes here.