Alpine & Blue Cheese Fondue

Alpine cheese melts into white wine slowly, stirred until the pot is smooth and glossy. The Gorgonzola Dolce, the soft, creamy end of the blue cheese family goes in there as well, mixing with the base without taking over. What you end up with is fondue that tastes unmistakably of melted cheese and wine, but with a faint sharpness underneath that keeps every dip interesting from the first cube of baguette to the last.

The bread comes to the table separately so it stays crusty until it hits the cheese. Fondue forks, a fondue pot to keep the heat steady, and two people with nowhere else to be. This is one of those meals that only works if you are both fully present for it, which is, in its own way, the best thing about it.

Why this Recipe works

Classic Swiss fondue is built on Alpine cheeses for good reason; Gruyère, Appenzeller, and their relatives melt smoothly, hold their texture in wine, and have the depth to carry a meal on their own. The Gorgonzola Dolce here isn’t a replacement; it’s a counterpoint. Dolce is the mildest, creamiest form of Gorgonzola, and it melts into the Alpine base without separating or overpowering it, adding just enough sharpness to keep each dip from tasting exactly like the last. It’s a small addition with a disproportionate effect, which is usually the mark of a good decision.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Alpine cheese – you have a good number of choices; Appenzeller, Gruyère, Comté, Beaufort, Tarentaise, Abondance.
• Gorgonzola Dolce – the blue cheese in this fondue. The Gorgonzola Dolce, as opposed to Mountain Gorgonzola or Gorgonzola Picante, is not very sharp, so it won’t overpower the Alpine cheese, but will add enough flavor to make an impact.
• White wine
• Corn starch
• French bread – or baguette. Any type of bread will do, as long as it is strong enough to stay on the fondue fork while you submerge it in the fondue.

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, or cooked ham.

How to Make Alpine & Blue Cheese Fondue

• Step 1 – Cut the rind off the cheese. Grate the Alpine cheese and cut the Gorgonzola in small pieces.
• Step 2 – Add the white wine to a small pan (keep 1 tablespoon in reserve for later) and heat. 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.
• Step 3– Slowly add both cheeses and stir until melted.
• Step 4– 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.
• Step 5 – Add some nutmeg and taste the cheese fondue. Add salt and pepper to taste. Some people like to add a few drops of lemon juice – inserting a little ‘freshness’ to an otherwise comforting cheese flavor.
• Step 6 – Cut the French bread in bite-size pieces and serve with the cheese fondue. Try to keep the fondue warm by using a réchaud.

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Important Decision to Make when Serving Cheese Fondue

1. The first is most obvious; with how many people do you share your fondue pot and how much appetite does everybody have.
2. Your and your guest’s palate – this is important for your choice of cheeses as well as whether to serve bread, raw or roasted vegetables and/or fruit.
3. At what time do you serve the cheese fondue; is it at dinner, lunch or merely an appetizer. If it is an appetizer, you may like to serve vegetables instead of bread.
4. Your budget – good quality cheese does not come cheap but I would strongly suggest to use the best cheese you can afford.
5. Are there any dietary preferences, e.g. vegetarian, gluten-free.

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