Have a meltdown with Fondue

Ready for a meltdown?

Wait, we’re talking fondue! This Swiss traditional dish (fondue means melted) is simpler to prepare than you might think. While the Swiss used their treasured local cheeses such as Gruyere and Emmentaler, there are plenty of domestic options available here. (Did we mention Hautly gouda and swiss are fabulous choices?)

Here are a few fondue facts and hints:
*The harder the cheese the heartier the flavor when melted.
*Grating the cheese makes it melt more evenly.
*An acid such as dry white wine or lemon juice helps the cheese melt faster.
*Although Kirsch (cherry brandy) is traditionally added, it’s not necessary.
*Use chunked crusty bread, fruit, or meat for dipping.
*The brown crust that develops on the pot bottom should be served to an honored guest.

Try this simple recipe for a fun dinner party, or serve it at home for family night.

Hautly Fondue

7 oz Hautly Gouda round, shredded
8 oz Hautly Baby Swiss Cheese, shredded
1 clove garlic, minced
2 teaspoons curry powder
2 teaspoons corn starch
1 ¼ cups white grape juice, divided
½ teaspoon salt
¼ cup lemon juice

In a heavy saucepan heat 1 cup of the grape juice, garlic, curry powder and salt until barely simmering. In a cup dissolve the cornstarch in the remaining grape juice; add to the heated mixture, stirring until thickened. Gradually add in the Gouda and Swiss cheese, stirring until cheese is melted. Stir in lemon juice. Transfer to a fondue pot and keep warm over low heat.
For Dipping : Bite size chunks of crusty bread, apples, pineapples, grilled shrimp, chicken, or turkey.