Today is Valentine’s Day and in the Brown household, that means that dinner will be a big pot of cheese fondue. With only a handful of ingredients, fondue is ridiculously easy to make. You can serve it as an appetizer or as the main course. Sometimes we get fancy and host three course (cheese, oil, and chocolate) fondue dinners for friends and other times, like today, we simply share a pot of hot cheese and a loaf of crusty bread amongst the three of us.
This recipe is courtesy of my mother-in-law Kit Brown who got the recipe from a Swiss neighbor when they were stationed with the U.S. Army in Germany during the 1970s. You can do all of the prep work ahead of time then cook the fondue at the last minute. Sometimes we just dip fresh French bread into the cheese and other times we’ll add steamed broccoli or baby red potatoes into the mix. Whatever you decide to dip, you’ll love it. And keep in mind, the best part of the meal will be the brown crusty layer of cheese that will remain on the bottom of the pot when the meal is done.
Happy Valentine’s Day!
1 pound shredded cheese (I use a variety of Jarlsberg, Emmenthaler, and Greuyer)
3 tablespoons flour
1 garlic clove
1 3/4 cups Johannisberg Reisling
1/4 cup kirsch
salt & pepper to taste
- Dredge the shredded cheese in flour. I like to use a large Ziploc bag to combine everything.
- Rub the inside of a fondue pot with sliced garlic.
- Slowly heat the Reisling in the pot until small bubbles form.
- Add the cheese, a handful at a time, until the cheese melts, stirring well after each addition.
- Keep mixing until the mixture bubbles slightly.
- Add the kirsch and season with salt and pepper.
- Remove from heat and keep warm on a table warmer while eating.