Gruyère & Tomme Fondue

Wednesday, January 27, 2021

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!