Smoked Gouda Fondue
Hi friends! It’s Molly from my name is yeh here and I am about to embark on my honeymoon, to the Alps! My new husband and I couldn’t be more excited to see those beautiful mountains, bask in newlywed-ness and, of course, eat fondue. So to get us excited, we threw our friends a little fondue party. We put on our record player, donned our most festive sweaters, and ate some rather non-traditional fondue while we sipped on Kendall-Jackson’s Grand Reserve Pinot Noir.
The centerpiece of our fondue table included one of my favorite cheeses, smoked gouda. I love the smokey creaminess of that cheese, especially when mixed with some zingy mustard and transported by a soft pretzel roll. Our dessert part of the table featured dark chocolate fondue and a bright green matcha fondue, with cake and berries for dipping. It was such a nice wintery evening with friends and I’d highly recommend throwing your own fondue party!
- 1 garlic clove
- 1 cup + 2 tablespoons dry white wine, such as Kendall-Jackson's Sauvignon Blanc
- ½ pound smoked gouda, shredded
- ½ pound sharp cheddar, shredded
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch, optional
- 2 teaspoons dijon mustard
- a pinch of salt
- a pinch of cayenne pepper
- For dipping: pretzel rolls, broccoli florets, granny smith apples, salami
- Chop the garlic clove in half and rub it all over the inside of your fondue pot. Discard the garlic or reserve it for another use. Add the 1 cup of wine to the pot. Heat over medium heat until it simmers, and then gradually add the cheese, stirring, until melted. Mix the remaining 2 tablespoons of wine with the cornstarch to form a slurry, and then gradually stir it into the cheese mixture. Stir in the Kirsch, dijon, salt, and cayenne, and serve.
For food and wine pairing tips, visit the Entertaining section of our website.
