Just a small change in an otherwise traditional cheese fondue. Made from a combination of an Alpine cheese and a Blue cheese. Not a ground breaking change, but just enough to enjoy this comfort food in a slightly different, less heavy fashion.
My Alpine cheese was Schellen Bell, a relatively new cheese with a really nice flavor and texture. It’s also a great melting cheese. The blue cheese in this fondue is Gorgonzola Dolce; I selected this one because it is not too sharp; I didn’t want the blue cheese to overpower the Alpine cheese.
Making fondue is actually really simple and when you love cheese, it is something you should experiment with. Trying new cheese combinations, discover new flavors.
Another way to discover new flavor combinations is to exchange the French bread for fruits and vegetables. Try apple, cucumber, celery, carrots, cauliflower (raw or roasted), broccoli, potatoes; you can even think about grilled or cooked chicken, cooked ham.
Weigh the following when you decide what to serve with your cheese fondue:
- With how many people do you share your fondue pot
- Your and your guest’s palate
- Your budget
- Are there any dietary preferences, e.g. vegetarian
- How much appetite do you have.
- At what time do you serve the cheese fondue; is it a meal (dinner or lunch) or merely an appetizer?
This recipe is an Alpine & Blue Cheese Fondue for Two and I do hope you will enjoy it.
Alpine & Blue Cheese Fondue
- 1 French baguette or any other type of bread
- 1/2 cup white wine
- 10 ounces Schellen Bell Cheese
- 4 ounces Gorgonzola Dolce Cheese
- 1/2 tablespoon corn starch
- 1 pinch nutmeg
- Cut the rind off the Schellen Bell cheese and the Gorgonzola Dolce. Grate the Schellen Bell cheese and cut the Gorgonzola in small pieces.
- Add the white wine to a small pan (keep 1 tablespoon in reserve for later) and heat. (NOTE 1)
- Slowly add both cheeses and stir until melted.
- Mix the cornstarch with the reserved white wine and slowly add to the pan. Continue to warm until the mixture thickens and comes together. Try not to boil. For the cornstarch to thicken boiling is not required.
- Add some nutmeg and taste the cheese fondue. Add salt and pepper to taste. (NOTE 2)
- Transfer cheese fondue to a previously warmed fondue pot or any other bowl and serve with French baguette.
- In addition to the white wine, you may like to add a tablespoon of Kirsch to keep some of the traditional Swiss cheese fondue flavor.
- At the end, a few drops of lemon juice may just add a little ‘freshness’ to an otherwise comforting cheese flavor.