Gouda Fondue Recipe
Ingredients
1 clove garlic, halved
1 1/2 cups dry white wine
4 cups shredded Gouda cheese
1 teaspoon Dijon mustard
1 tablespoon potato flour or cornstarch
2 tablespoons kirsch
Freshly ground nutmeg and white pepper
About 8 thick slices fresh whole grain bread or French bread, cut into bite size cubes
Directions
Rub the inside of a heavy 2 quart pan with garlic.
Add wine and cook over medium low heat until bubbles rise slowly to the surface.
Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.
Stir cheese mixture into wine, a spoonful at a time.
Continue stirring slowly until mixture is smooth.
Add kirsch, if desired, 1 tablespoon at a time and again bring fondue to a simmer .
To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer.
Season to taste with nutmeg and pepper.
Adjust heat so fondue keeps bubbling slowly.
Offer fondue forks or bamboo skewers to spear bread for dipping into fondue.
Add wine and cook over medium low heat until bubbles rise slowly to the surface.
Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.
Stir cheese mixture into wine, a spoonful at a time.
Continue stirring slowly until mixture is smooth.
Add kirsch, if desired, 1 tablespoon at a time and again bring fondue to a simmer .
To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer.
Season to taste with nutmeg and pepper.
Adjust heat so fondue keeps bubbling slowly.
Offer fondue forks or bamboo skewers to spear bread for dipping into fondue.
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