Scrumptious Fondue from Vivant Fine Cheese

by Danika Reed, Vivant Fine Cheese

Hello Cheese Lovers!

The holidays are all about getting together with family and friends to reflect on the past year and spend some quality time celebrating all that we are so fortunate to have. Of course, getting together usually involves food, and in our case, definitely involves cheese! One of the most enjoyable eating experiences is gathering a group of friends around a big pot of fondue. It feels so festive and cozy, especially this time of year!

In our holiday shipment of our Vivant Fine Cheese Club, we included a classic fondue cheese: Comtè. We also included Danika's "famous" fondue recipe.

Danika's Famous Classic Swiss Fondue

Ingredients:
1/2 pound Comte, grated
1/2 pound Central Coast Creamery Holey Cow Baby Swiss
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons Kirsch (optional)
1 clove garlic, halved lengthwise
Crusty French bread, cubed, for dipping

Method:
1. Use the clove of garlic to rub the inside of a fondue pot (if ceramic) or other large pot.
2. Pour dry white wine into the saucepan and bring to a simmer over medium heat.
3. In a small bowl, blend the cornstarch and Kirsch (can substitute chicken broth).
4. Gradually add the Comtè and Holey Cow to the saucepan and stir constantly. Do not allow the mixture to boil.
5. When the cheese has just melted, gradually stir in the cornstarch and Kirsch mixture.
6. Allow fondue to simmer, still constantly stirring, for 5 minutes or until thickened.
7. If necessary, transfer fondue to fondue pot. Set the flame beneath the fondue pot to medium and use fondue forks to dip bread into cheese.

Enjoy!

Danika Reed is the Cheese Monger at Vivant Fine Cheese, located in historic downtown Paso Robles. The Central Coast's premier cheese tasting room features premium, local and imported handcrafted artisan cheeses paired with the finest Central Coast wine and beer.  Danika is our monthly guest blogger for Cheese'n it Up!