Spiced Leyden Fondue

This cumin-infused fondue is the perfect way to settle into fall.

Ingredients

  • 1 Clove of garlic, halved

  • 1/2 Lb. Spiced Leyden , grated

  • 1/2 Lb. Appenzeller, grated

  • 2/3 C. Grüner Veltliner (or other dry white wine), plus more as needed

  • 1 Tbs. Flour

  • 1 Tbs. Fresh lemon juice

  • Dash of cardamom

  • Dash of ground black pepper

Instructions

  • Rub the inside of a pot with the garlic; then discard the garlic.

  • In a large bowl, toss grated cheese with flour; mix well by hand so all of the cheese gets evenly coated. Set aside.

  • Pour wine into pot with lemon juice and set heat to low. Bring to a simmer and add grated cheese/flour mixture. Stir frequently until the cheese melts into a smooth, silky consistency. (You can add more wine as needed to change the consistency of the fondue; be sure to only a few tablespoons at a time and then stir.)

  • Once fondue is at your desired consistency, add a generous pinch each of pepper and cardamom. Stir gently to blend in spices and serve immediately. Serve at once. (Note: Be sure not to overcook the fondue or it will get stringy.)

Recommended dunking vessels and condiments:

  • Cubed pumpernickel bread

  • Fresh, sliced apples

  • Spicy course ground mustard

Serves 4

-Jamie ❤️🧀

FondueJamie Tomassettimelting cheese, swiss cheese, alpine cheese, faComment