Succulent Cheese Fondue
Serves: 6 to 8
Whether you are creating a romantic environment for two or a festive party for a group, this recipe comes together in a flash and never fails to please! To simplify the process even further, you may make the fondue ahead of time, store it in the fridge and heat it gently just before serving. For maximum impact, offer a mix of tart-sweet apples, creamy potatoes and bright veggies in addition to the quintessential artisanal bread!
- 8 ounces Gruyere cheese, grated Add to list
- 6 ounces Mt. Townsend Creamery New Moon cheese, grated Add to list
- 2 ounces Mt. Townsend Creamery Campfire cheese, grated Add to list
- 2 tablespoons flour Add to list
- 1 cup Washington state white wine (I love Lobo Hills Trente Cartons Riesling!) Add to list
- 1 teaspoon grated shallots Add to list
- Pinch nutmeg Add to list
- Salt and white pepper, to taste Add to list
Toss the cheeses with the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer. Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual heated stoneware ramekins. Serve with any of the following accompaniments!
Accompaniments for dipping
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 14, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.