Cheese Fondue Board.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 clove garlic
- 2 tablespoons cornstarch
- kosher salt + pepper
- 3 cups shredded swiss cheese
- 3 cups shredded gruyere cheese
- 1 cup white wine (may use chicken broth)
- 3 cups shredded cheddar
- 3 cups shredded aged gouda
- 1 cup beer (may use chicken broth)
- 1/4 teaspoon mustard powder
- 4 ounces crumbled blue cheese (optional)
- assorted crackers and breads
- assort winter fruits and vegetables
- honey and or honeycomb
- pinch of freshly grated nutmeg
- thinly sliced grilled steak and or assorted deli
- toasted nuts (i love marcona almonds (walnuts and pistachios))
- Carbohydrate 43.7432600062625 g
- Cholesterol 721.53 mg
- Fat 223.032080000003 g
- Fiber 0.427499985756638 g
- Protein 192.154900000018 g
- Saturated Fat 142.177464000001 g
- Serving Size 1 1 recipe (876g)
- Sodium 2876.12700000062 mg
- Sugar 43.3157600205058 g
- Trans Fat 12.88893 g
- Calories 2954 calories
Add the cheese to a bowl and toss with the cornstarch. Rub the inside of a fondue pot with garlic; discard garlic. Pour the wine into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Season with nutmeg, salt and pepper. Keep over low heat until ready to serve. Add the cheese to a bowl and toss with the cornstarch. Rub the inside of a fondue pot with garlic; discard garlic. Pour the beer into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Stir in the mustard powder and season with salt and pepper. If using the blue cheese stir it in now until melted and smooth. Keep over low heat until ready to serve. Place the fondues on a large board or serving table. Arrange the breads, fruits, vegetables, meats, honey and nuts around the fondue pots. Serve.
