Fondue It Better: How to Throw A Fondue Party

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Like to customize your food? Fondue offers a wide range of options. There are numerous ways to change up the recipe each time. Never have the same fondue twice!

It’s easy. Choose your cheeses, 3# in any combination, follow the recipe, get fondu-in’!

 

*Pro Tip: When choosing your cheese selection for a fondue, it’s best to choose at least one alpine cheese into your mix. Try a classic like Gruyere or Emmentaler, or anything in the “Go Nutty” section.[/two_third]

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Basic Recipe

3 Pounds  Of Cheese (Mix and Match)
1 Tablespoon Cornstarch
1 Cup Beer or Wine
1 Tablespoon Lemon Juice
1 Teaspoon Black Pepper
1 Garlic love
 
Coarsely grate the cheeses and toss with the cornstarch. Heat the wine or beer with lemon juice over medium heat.  When hot, add the cheese mixture a handful at a time until melted.  Add black pepper to taste. If serving in a fondue pot, rub the pot with a clove of garlic.  Set the pot on its stand over a low flame.  Pour in your melted fondue.

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Step 1: Choose Your Cheese!

Choose your cheese to create a customized fondue blend.

Go  Nuts:

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Challerhocker
Brown Butter|Butterscotch

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Appenzeller
Roasted Nuts|Spicy

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Fontina
Truffels|Grassy

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Get Fancy:

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Etivaz
Deep Fruit|Intense nuttiness

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Vendeen Bichonné
Rich|Mushroomy

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Gabietou
Earthy|Funky

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Break Boundaries:

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Klaverkaas Estate Gouda
Caramel|Brothy

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Gorgonzola Cremificato
Yolky|Creamy

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Tickler Cheddar
Sharp|Tangy

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Step 2: Booze Cruise!

Grab something boozy to and an extra kick to you ‘due

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Beer: Any beer works, choose based on what you like to drink. Going for complexity? Try an IPA. Looking for deep and rich? A stout will do wonders. A little bit delicate? A hefeweizen is perfect.

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Wine: Choose whites if you’re looking for mild and sweet notes. Opt for reds for richer, berry notes.

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Liquor: Don’t replace the wine or beer with hard liquor. Instead, take a shot (or two) to change up the flavor profile.

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Step 3: Dip In!

Get Fondu-in’! Don’t be scared, dip right in!

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Bread & Crackers

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Cured Meat & Sausage

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Pickles & Vegetables

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Wanna learn more about cheese? Check out our “Cheese Course” video channel: vimeo.com/channels/cheesecourse.

 

Don’t Mind If We Fondue: Three Easy Recipes That Will Make You Melt

As temperatures drop (and drop and drop), we like to eschew the polar vortex and curl up ‘round a nice fondue pot full of our favorite ooey-gooey melted cheeses, dunking everything in sight (things like hot chorizo, fingerling potatoes, and hunks of baguette) into silken strings of dairy goodness, finishing off each bite with a bright, briny cornichon.  Get the recipes below—from classic to daring– bubblin’ in your melting pot.

Murray’s Classic Fondue

Ingredients:
1 teaspoon salt
1 garlic clove
150 g (approx. 3/4cup) white wine
4 oz (approx. 1 cup) Gruyère, grated
4 oz (approx. 1 cup) Comté, grated
3 oz Emmental, grated
1 tablespoon + 1 tsp cornstarch
1 teaspoon lemon juice
Directions:
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan. 
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.
5.Add lemon juice and whisk until incorporated.

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Murray’s Funky ‘Due

Ingredients:
8oz Ardrahan, cubed
8oz Murray’s English Cheddar, grated
12oz Your favorite IPA beer (We recommend the Peekskill IPA)
1/4 teaspoon dry mustard
1 pinch cayenne
1 dash Frank’s Hot Sauce (or other vinegary hot sauce)
1 teaspoon freshly minced garlic
1 tablespoon cornstarch

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Murray’s Fancy ‘Due

Ingredients:
8 oz. (approx. 2 cups) Comté, grated
8 oz. (approx. 2 cups) Fontina, grated
1 Tbsp + 1 tsp cornstarch
1 clove garlic
1 cup Champagne or other favorite sparkling white wine 
1.Sprinkle one teaspoon of salt in the bottom of a small saucepan.
2.Cut garlic clove in half and rub the inside of the pan, starting at the salt.
3.Heat the wine on medium-high just until boiling. While the wine is heating, combine the cheeses and toss with cornstarch until evenly distributed.
4.Gradually add the cheese a half a cup at a time, whisking constantly until melted and smooth.

 

 

 

 

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Directions:
1.Remove the rind from the Ardrahan and cube. 
2.Grate the Murray’s English Cheddar and toss both with the cornstarch. 
3.In a saucepan, heat the beer, garlic, hot sauce and cayenne pepper to a simmer. 
4.Gradually add the cheese a half a cup at a time, whisking constantly until combined and emulsified. 
5.Season to taste with salt and pepper.

 

Check out our fave cheeses and accompaniments you just can’t fondue without this season.  Happy melting!

How to Throw A Raclette Party

Raclette comes from the French word “Racler” which means to scrape. It is a cheese traditionally eaten in Switzerland. The Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread. Today we use fancy machines to do the melting, but the results are just as tasty. The cheese has a mellow, slightly funky flavor that makes it the perfect accompaniment to almost anything, and the texture is ideal for melting.

 

Throwing a Raclette Party is easy. The key is to have a nice variety of meats, veggies and bread for topping with the gooey cheese. There are 2 kinds of raclette machines: one holds a quarter wheel of the cheese and heats it under a lamp, the other heats individual portions of cheese on little pans. If you don’t have a raclette machine you can use a nonstick pan to melt slabs of the cheese, it’s just a little messier.

Here are some of our favorite things to serve with raclette:

Artisanal Breads

Vegetables: Small Potatoes, Roasted Brussels Sprouts, Roasted Butternut Squash, Cipolline Onions, Cauliflower

Meats: Prosciutto, Speck, Jambon Royale, Finocchiona Salami, Chorizo, Roasted Pork

Fruits that go with cheese: Sliced pears, sliced apples

Fruits to refresh the palate: Grapes, Berries, Dried fruits

Acidic and briny bites to refresh the palate: Cornichons, Olives

FIVE FONDUE FACTS EVERYONE SHOULD KNOW

Ah, fondue. Some people think of it as the flash-in-the-pot dinner party craze of the 60’s and 70’s, conjuring up thoughts of turtleneck sweaters and expensive gift fondue sets sitting unused for decades. But things are changing for the noble melted cheese dish! With quality cheese more easily accessible to Americans, fondue is experiencing resurgence in a big way and we think this time it’s here to stay. So take a moment to learn a little more about everyone’s favorite communal meal.

 1. Fondue is over 400 years old!

Written records of fondue date back to the late 17th century, when a bare bones version of the dish calling for cheese, wine and bread for dipping appeared in a Swiss cookbook. Fondue showed up in print in various other incarnations through the 18th and 19th centuries, the recipes calling for eggs and often construed as something closer to a custard or cheese soufflé than the hot dip that we know it as today. Towards the end of the 19th century recipes began to appear for an emulsified melted cheese concoction, and in the early 20th cornstarch was added to the bill to more easily stabilize the mixture. Variations on the theme and regional takes still abounded, the idea of fondue as a hot dish for communal dipping took form and became recognizable throughout Europe.

2. There’s more than one way to melt a bunch of cheese in a pot

As with most traditional dishes, there is no shortage of regional variations. The well-known Neuchateloise version calls for a balanced mix of Gruyere and Emmental; the Innerschweiz like a blend of Gruyere, Emmental and a spiking of bright Sprinz; the Appenzeller variety uses – you guessed it – Appenzeller cheese, lengthened with warm cream. Whatever the chosen blend, a great fondue is accompanied by cubed bread for dipping, as well as charcuterie and veggies. Can you cover it in cheese? Then ‘due it up. An assortment of pickled or brined treats to cleanse the palate between bites is also a great idea.

3. The Great Beverage Debate

If you want to know what to drink with fondue, there are two major camps: Black Tea vs White Wine. Some say black tea is better for your digestion. Some say white wine is in the fondue already, why not also have a glass with the meal?

We say: drink whatever you like – tea, wine, and even beer all make great accompaniments.

4. Fondue: Favored dish of flirts

Tradition states that if bread falls off a woman’s fork and into the pot she must kiss her neighbor. If a man drops anything into the pot he has to buy a round of drinks for the table.

We say: Anything goes!… Except double-dipping.

5. Actual fact: cheese brings people together

Fondue is more than just a meal. The spirit of sitting around a hot pot and sharing a communal meal is essential to the experience and necessitated by the dish. There’s something wonderful about the hands-on element, the light of the flame, and the warmth of the dish that just guarantees a good time.

So ditch the misconceptions and warm your cold winter nights with a venerable bubbling pot of cheesy happiness. We at Murray’s are here to help!

Coming to a Murray’s Near You: Fondue Nation

                                                                     

Saturday, December 15th, 2-6pm at every Murray’s shop nationwide

Warm up with winter fondue! Be a part of Fondue Nation, America’s largest fondue party. Hot, gooey, melt-y cheese for all. On December 15th at every Murray’s shop nationwide, you’ll find eager cheese experts ready to feed you a dreamy combination of cheeses and teach you how to be fondue fabulous. Free samples & recipes, activities for kids and a chance to win a trip for two in NYC*, valued at more than $2,000. To find a Murray’s shop near you, go to our store locator.

 

New York City Eataway Sweepstakes

 

 

 

 

 

Grand prize includes 2 nights at the Dream Downtown hotel, dinner at Murray’s Cheese Bar and a private tour of our cheese caves. Ten runners-up  receives a Boska fondue pot and three melting cheeses so you can continue the fondue cheese tradition year-round. Enter to win now through December 31.