Creamy Gouda Fondue
Gouda steals the show in this fondue recipe perfect for fall gatherings. If you don't have a fondue pot, you can set up a double-boiler, melting the cheese in a bowl set over a pot of simmering water. Take the bowl to the table to serve, then place over simmering water again if it starts to cool.
Special Diet: Vegetarian
12 ounces young gouda cheese, shredded
4 ounces aged gouda cheese, shredded
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1 clove garlic, peeled and cut in half
1 cup dry white wine
1 tablespoon lemon juice
Pinch ground white pepper
• Sliced Pink Lady and Honeycrisp apples
• Roasted Brussels sprouts
• Raw cauliflower pieces
• Roasted baby Yukon Gold potatoes
• Soft pretzel bites (found in the freezer section), toasted
In a medium bowl, toss both goudas with the cornstarch and dry mustard until evenly coated. Set aside.
Rub the inside of a large saucepan with the cut side of the garlic clove. Over medium-high heat, bring wine, lemon juice and white pepper to a gentle boil. Reduce heat to low and stir in the gouda, one handful at a time.
Lower heat to medium-low and cook, stirring constantly in a figure-8 or zigzag motion, until cheese is melted and the mixture thickens slightly, 5 to 10 minutes.
Transfer to a fondue pot over a flame and serve with vegetables and pretzel bites for dipping.
Per serving: .
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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