Jada’s one of our cheese whizzes. When she’s not pairing cheese to great literary characters, she’s thinking of great new ways to use our cheese. Needless to say, she has a killer fondue recipe that we will be tasting on Friday. If you’ve ever had problems with cheese separating from other ingredients in fondue, this recipe will be a lifesaver. We served this with a day-old baguette cut into chunks, sliced apples, boiled fingerling potatoes, madrange ham we had sliced thick so we could cube it and steamed broccoli and cauliflower.
Jada’s Fondue Recipe
1/3 lb. each Gruyere, Raclette and Fontina, grated (you can also use Comte or other hard cheeses)
1 cup white wine
Juice of 1 lemon
3 T. cornstarch
1/4 cup sherry ( try La Cigarrera Manzanilla)
Heat the wine and lemon juice over medium heat until simmering. Meanwhile, toss the shredded cheese with the cornstarch to coat. Lower heat and add cheese a handful at a time, waiting until it has fully melted before adding more. When it’s all incorporated, whisk in the sherry. Transfer to fondue pot and serve immediately with crusty good bread.