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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 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.

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