Classic Fondue
Recipe: Classic Fondue
Classic Fondue
The Big Dipper
Fondue is epic. Makes sense, then, that it even appears in the Iliad, with Homer mentioning a mixture of melted cheese, wine, and flour. With a history that runs that deep, there have been plenty of ways to prepare the dish. Here at Murray’s, this recipe is how we fondue it.
Classic Fondue
The Big Dipper- Prep Time : 10 min.
- Cook Time : 10 min.
- Total Time : 20 min.
- Serves 6
Ingredients
- 1 lb. Murray’s Cave Aged Gruyère, shredded
- 1/2 lb. Emmentaler, shredded
- 1/2 lb. Murray’s Estate Gouda, shredded
- 2 tbsp. corn starch
- 1 garlic clove
- 1 cup white wine
- 1 tbsp. lemon juice
- salt, pepper, grated nutmeg to taste
- We recommend the following options to dip into the fondue:
- Cornichons
- Murray's Genoa Salami
- Rick's Picks Smokra
- Murray's Calabrese Salami
- Crusty bread or baguette
- Rick's Picks People's Pickle
- Cipollini Onions
- Murray's Sopressata Salami
Directions
- In a bowl, toss the shredded cheeses with the cornstarch until the cheese is well-coated.
- Cut the garlic clove in half. Rub the inside of a crock pot or fondue pot with garlic, then add the wine and lemon juice and bring to a simmer over low heat.
- Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat, just until the cheese is melted and smooth, about 5-10 minutes.
- Season with salt, pepper, and grated nutmeg to taste.
- Dip your favorite accompaniments into the fondue and enjoy with friends.
Showing 1-18 of 18
Boska Nero Fondue Pot Set
$70.00/Each
Boska Cheese Baker
$21.00/Each
Murray's Cave Aged Gruyère
$26.00/Lb
Roomano Extra Aged Gouda
$27.00/Lb
Maple Leaf Smoked Gouda
$13.00/Lb
Murray's Fondue Blend 6oz
$9.00/Each
Trois Petits Cochons Cornichons 12oz
$6.00/Each
Murray's Genoa Salami 6oz
$18.00/Each
Murray's Sopressata Salami 6oz
$18.00/Each
Murray's Calabrese Salami 6oz
$18.00/Each
Red Bear Diablo Salami Sticks 4oz
$10.00/Each
Red Bear Holy Cow! Beef Dry Salami Sticks 4oz
$11.00/Each