Fondue w/ Jarlsberg Cheese

Jarlsberg is a type of Swiss cheese that originated in Jarlsberg, Norway. I'd say that it's a bit milder than most Swiss cheeses. But is a great addition to any fondue! Especially if you're not quite as fond of the more classic bite to to fondue. It was also incredibly inexpensive at Costco and anyone who knows me knows that I won't give up a good deal on bulk cheese! So, Jarlsberg fondue, of course, it is.

I'm also moving eminently and need quick and easy dishes to make! Fondue is one of my favorites. I haven't quite packed up my favorite saucepan and rotary cheese grater. So, I can still make fondue!

Gallery

Variations of Jarlsberg Fondue

I've really been on a fondue kick lately. It's simpler to make than a roux, which is far more likely to break and cause headaches for home cooks abound. However, fondue is surprisingly simple with just a few essential ingredients and so many ways to make it fun and interesting. Virtually any semi-soft to semi-hard cheese works as a substitute and I'm incredibly fond of mixing and matching things like pumpkin or different types of bread or fruit to dip in it.

Fondue w/ Gruyère & Swiss Cheese

Gruyère & Emmentaler Fondue

Fondue w/ Roasted Pie Pumpkin

Fondue w/ Jarlsberg Cheese

This Jarlsberg fondue consists of Jarlsberg Swiss cheese, cornstarch, dry white wine, lemon juice, kirsch, and ground mustard and allspice. Although feel free to mix and match in your own cheese and seasonings to fit your own tastes and what you have on hand! I like to add a little bit of allspice, cinnamon, or nutmeg in the colder months to give it a warmer kick in the winter. It's also great drizzled over pasta as kind of a macaroni and cheese.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course, Side Dish

Cuisine French

Servings 8 servings

Equipment

Cheese Grater
Small Bowl (or Large Plastic Bag)
Saucepan
Fondue Pot (optional)

Ingredients

1 ½ lbs. Jarlsberg (or other Swiss cheese)
1-2 tbsp. cornstarch
2 c. dry white wine (I used sauvignon blanc)
1 lemon juiced
2 tbsp. kirsch
1 tsp. mustard ground
1/4 tsp. allspice ground
dash salt
dash pepper
bread, apples, and/or produce of choice for dipping

Instructions

Grate cheese into a small bowl and toss with cornstarch. Make sure that all of the pieces are lightly coated.
This will help the cheese from separating when you cook it. If you're having a tedious time getting the cornstarch coated without clumping, add the mixture to a large Ziplock bag and shake.
Meanwhile, add wine and lemon juice to the saucepan and bring to a simmer.
Once the wine mixture begins to simmer, slowly stir in the cheese about 1/4 cup at a time. Make sure to stir constantly until fully incorporated.
The key to a creamy fondue is adding in the cheese gradually. If it’s added too quickly, the mixture will separate!
Once all of the cheese is incorporated and the mixture is smooth, stir in the Kirsch, mustard, salt, and pepper.
Serve immediately.
You can do this by transferring to a fondue pot and maintaining about a medium heat. The fondue needs to be just warm enough to maintain the consistency. Reduce slightly if it begins to simmer and increase the heat slightly if it starts to solidify. You will need to stir it occasionally and adjust the temperature while eating. The less fondue that's in the pot, the lower the temperature will need to be.
Alternatively, place the fondue in any bowl of choice and eat quickly! Fondue will re-solidify at room temperature, but it's a lot less work to eat out of a bowl than it is to hand wash a fondue pot afterwards.