Just before Valentine’s Day I took a free class at my local coop on how to make cheese fondue. The instructor was truly cheese obsessed (I think she said she owned something like 72 books on cheese). She had us taste a number of different cheeses that would be great in fondue, mostly of Swiss and French style. My favorite was probably the Gruyere, but I became a big fan of a new cheese, Comte.
Anyway, the class was delicious (obviously) and so I decided last weekend to recreate the experience at home.
I used the amounts from this Joy of Cooking recipe, but changed up the cheese, using fontina, Gruyere, Comte, and fiscalini lionza. I made it on the stovetop, but transferred it to my slow cooker to keep it warm at the table as I don’t have a fondue pot (there are only so many gadgets I can fit in the kitchen, right?). It worked perfectly on the “warm” setting.
We used a Rosemary and olive oil crusty bread, steamed broccoli, cooked chicken, and red grapes as dippers and ate the delicious cheese until we were stuffed to bursting. Definitely a success!