|Nutritional Guidelines (per serving)|
This easy Italian cheese fondue recipe is made with three kinds of cheese -- mozzarella, fontina, and Parmesan. Serve it with cubes of salami, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies or whatever your heart desires.
The word "fondue" is from the French word fondre, which is the infinitive form of the verb "to melt." There are three different types of fondue, fondue au fromage, fondue bourguignonne and chocolate fondue. They are of Swiss-French origin and were meant to be eaten communal-style from a central pot that guests gather around. For more on these types, see the information below the directions for this recipe.
- 1 clove garlic (halved)
- 1 1/4 cups milk
- 8 ounces mozzarella cheese (grated)
- 8 ounces fontina cheese (grated)
- 2 ounces Parmesan cheese (grated)
- 1 tablespoon cornstarch
- 3 tablespoons white wine (dry)
- Optional: salami cubes (or breadsticks, crusty Italian bread cubes, veggies, etc.)
Rub the inside of a heavy saucepan with cut side of garlic. Discard garlic.
In a small bowl or measuring cup, whisk together 1 tablespoon cornstarch and 3 tablespoons dry white wine until smooth. While constantly stirring, slowly pour wine mixture into cheese mixture and continue to cook until thickened. Transfer to a fondue pot to keep warm.
Serve with salami cubes, breadsticks, crusty Italian bread cubes, cherry tomatoes, veggies and whatever other dippers you might like.
Different Types of Fondue
Fondue Bourguignonne (beef fondue): Cubes of raw beef are cooked in a pot of hot oil or broth and then dipped into various sauces.
Chocolate Fondue: A combination of good-quality chocolates are melted with cream and, sometimes, liqueurs, and pound cake cubes, fresh fruit, pretzels, marshmallows and more are dipped into it.
Types of Fondue Pots
The type of fondue pot you need depends on the type of fondue you will be making. Chocolate fondues need a small, thicker pot and a candle flame is usually adequate. Meat fondues cooked in hot oil require a pot than can withstand very high heat (electric pots are best for this). A thicker pot that will hold the heat without scorching the contents is better for cheese fondues (candle, alcohol burner, Sterno or electric are all good for cheese).
The Fondue Craze
Fondue was all the rage and a new way of entertaining in the '50s, '60s, and '70s. It fell out of favor for a few years and now it's as popular as ever, especially chocolate fondue which seems to be on many restaurants' menus, even though they don't serve any other type of fondue.