13521 Semi Classic Fondue- with a Fontina twist 20 minutes 10 minutes 3 to 4 servings Thu Sep 04 08:15:35 -0700 2008 Thu Sep 04 08:15:35 -0700 2008 Easy Other User http://www.chow.com/recipes/13521 Thu, 04 Sep 2008 15:15:35 GMT As a huge cheese lover, I have played around with many fondue recipes. After many cheese and wine variations, I came across what I believe to be the perfect mixture. It’s a slight variation on the classic Swiss recipe: Gruyere and Fontina replace the Swiss cheese, and Riesling takes the place of the Kirsch. The earthiness and nuttiness of the Gruyere and Fontina play off each other perfectly, while the sweetness of the Riesling provides an appropriate balance. Mix in some boiled potatoes and bread and you have a dish that is perfect for cold winter days or anytime of the year when a cheese-fix is needed.

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  • Mix the shredded Gruyere and Fontina in a bowl, along with the flour. Make sure to evenly coat the cheese
  • Bring the Riesling to a boil in a medium sauce pan
  • Once the Riesling is boiling, slowly add in the cheese 1/2 cup at a time. Stir constantly and wait to add more cheese until previous is melted
  • Add cinnamon once all the cheese has been added and continue to stir for a few more minutes, or until fondue reaches a smooth consistency
  • Rub the bottom of the fondue pot with garlic cloves
  • Pour fondue into pot and enjoy
    • ]]>     http://www.chow.com anavis 50 Main 1 1/2 cups shredded or cubed aged-Gruyere

    ]]>     1 1/2 cups shredded or cubed Val d’Aosta Fontina

    ]]>     2 tablespoon all-purpose flour

    ]]>     2 cloves garlic

    ]]>     1 cup Riesling (any type is fine, choose based on sweetness preference)

    ]]>     1 teaspoon cinnamon

    ]]>     3185 fondue 379 gruyère cheese 22222 fontina 22223 winter recipe