The Art of Fondue
Warm up and gather around for the cozy, communal act of fondue-ing with family and friends. It all starts with a creamy, melty pot of cheese fondue, then comes the careful selection of what to dip in it—a mix of crusty bread from our bakery, steamed potato, crisp apples and sliced sausage from our Butcher Shop is always a winning combo. Whether you make it from scratch or try one of our decadent packaged fondue varieties, we’re sure your fondue party will be a retro hit.
Beer & Cotswold Fondue
Recipe by Chef James Valentine
1 Tbsp cornstarch
1 cup + 2 Tbsp strong ale
14 oz Cotswold cheese, shredded
2 Tbsp whole grain mustard
Salt & pepper to taste
In a small bowl dissolve cornstarch in 2 Tbsp ale. Set aside. Pour remaining ale into a stock pot. Heat to simmer. Add cheese to stock pot and stir until cheese has melted. Do not boil. Add mustard and cornstarch. Bring to simmer and stir until thickened.
Pour into fondue pot and serve.
Look for MiFroma Fondue in our stores!
Featuring a variety of Swiss cheeses that take you back to their rural origins, when shepherds melted leftover cheese to sustain themselves during long mountainside journeys.
White Wine Gruyère Fondue
1 medium clove garlic
1 cup dry white wine
1/2 pound Mi Froma Emmentaler cheese, grated
1/2 pound Mi Froma Gruyère cheese, grated
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Kosher salt and freshly ground white or black pepper
Heat a fondue pot, double boiler or stainless steel mixing bowl over pot of simmering water. Cut garlic in half and rub the inside of empty pot. Add wine and heat until steaming.
In a large bowl, toss cheeses with cornstarch until evenly coated. Over low heat, add cheese in batches, stirring until mostly melted before adding more. Continue until cheese and wine is is melted into a smooth, glossy cheese sauce, about 10 minutes. Stir in lemon juice and season with salt and pepper.
Transfer to fondue pot (if not already using) and serve with toasted bread cubes and blanched vegetables for dipping.
Garlic Herb Feta Fondue
1 cup President’s Crumbled Feta cheese
1/2 cup fresh cream
1/4 tsp salt
2-3 Tbsp coriander, coarsely chopped
1/2 tsp garlic paste
1/2 tsp garlic, finely choped
1 tsp green onions, finely chopped
Mix all ingredients in a fondue pot, double boiler or stainless steel mixing bowl until well combined.
Transfer to fondue pot (if not already using) and serve with fresh veggies.