Classic 3 Cheese Fondue
This dish is perfectly complimented by our 2020 Viognier! As a crisp dry white wine it helps make certain that you you don’t fill up after the first course. We love cooking with wine (and sometimes even put it in our dishes)! Garlic lovers, feel free to pile it on! PRO TIP: Don’t forget the cornstarch – this helps ensure you get the perfect consistency without clumping. And trust us, using a high quality Kirsch adds an elegant complexity to the final product.
Fondue is a team effort: to make and to eat!
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Make sure you gently stir constantly in a figure 8 pattern the entire time the pot is heated: perfection is a product of patience. We suggest serving this fondue with slices of day-old (another secret, trust us) French baguettes, dry Italian salami (we love Dodge City Black Truffle), Granny Smith apples, Bartlett pears, and seedless red grapes.
Fondue Ingredients
- 1 large garlic clove
- 1 cup of Darque Wines 2020 Viognier
- 3 tablespoons freshly squeezed lemon juice
- 2/3 cup shredded Fontina cheese
- 2/3 cup shredded Gruyère cheese
- 2/3 cup shredded Gouda cheese
- 2 teaspoons cornstarch
- 1 tablespoon Kirsch
- Kosher salt
- Fresh cracked black pepper
Directions
- Rub the inside of a small saucepan with half a clove of garlic. Then discard.
- Heat the saucepan over medium heat
- Add Viognier and lemon juice
- Gradually add the shredded cheese and cornstarch; pausing to stir until melted before continuing
- Add the Kirsch and continue stirring until the mixture thickens (5 minutes or so)
- Pre-heat your fondue pot
- Season the mixture with salt and pepper to taste and then it’s ready to be transferred into your fondue pot