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Gruyère & Tomme Fondue

Gruyère & Tomme Fondue

It may be cheesy, but this recipe is just plain easy from start to finish, no special equipment needed! Melt down generous amounts of tomme & gruyère cheeses in apple cider vinegar & white wine to balance the rich flavor, adding a pinch of nutmeg & mustard for a bit of spice. Serve piping hot with carrots, radishes & a toasted baguette, then dip with abandon! 

 Fun fact: Tomme is a velvety, buttery cheese that originated in the European mountain ranges. It’s a semi-firm cheese and can be labelled as ‘tomme’ or ‘toma’ at the grocery store.

15 min active; 15 min total; serves 4

 

INGREDIENTS:

  • 2 cloves garlic
  • 1 mini baguette
  • 1 cup radish
  • 1 cup carrots
  • 1 apple
  • 1/3 lb tomme cheese
  • 1/3 lb gruyere cheese
  • 1 lemon
  • 2 Tbsp apple cider vinegar
  • 1/4 cup white wine
  • 1 Tbsp cornstarch
  • 1/4 tsp dry mustard
  • 1/4 tsp nutmeg
  • olive oil
  • salt & pepper

  

INSTRUCTIONS:

1. PREP POT & TOAST BREAD

  • Preheat oven to 375°F
  • Smash and peel garlic
  • Rub the inside of a medium heavy-bottomed saucepan with garlic and set pan aside
  • Finely mince garlic after having rubbed the pan with it
  • Tear bread into bite sized pieces
  • On a sheet pan, toss bread with 1 Tbsp oil, minced garlic, salt & pepper
  • Toast bread in the oven for 7–10 min

 

2. PREP VEGGIES & CHEESE

  • Chop radish, carrot & apple into bite size pieces (1–1 1/2”) 

TIP: If you prefer, sub in broccoli, cherry tomatoes, roasted red peppers, or anything else you’d like as a dipper!

  • Cut off any cheese rinds and shred both cheeses
  • Juice lemon

 

3. FINISH FONDUE

  • Over med-heat, heat apple cider vinegar, white wine & lemon juice in the garlic-rubbed saucepot and bring to a gentle boil
  • Combine cornstarch with 1 Tbsp water and whisk to combine
  • Gradually add cheese & cornstarch slurry to boiling liquid, stirring constantly

TIP: Stir cheese in figure 8 motion to prevent hot spots

  • Once melted, add mustard, nutmeg, and salt & pepper to taste, then stir to incorporate

 

4. GARNISH & GATHER

  • Pour fondue into a small bowl, spear dippers with forks or skewers, and dip in fondue!