Cheese fondue Exudes warm thoughts and happy memories

Cheese fondue fills me with all sorts of warm thoughts and memories of the first time we ate it in France. I remember how warm the day was – not really a day for fondue. However, the restaurant was small and it specialized in fondue. This little restaurant, located in the Montmarte neighborhood of Paris, serves delicious fondue still today.

Le Refuge des Fondus is a fun place to eat where you are elbow to elbow with your French dining neighbor. Some of the most interesting conversations with locals have been had here!

Ingredients

1 clove garlic, peeled and crushed

800 g (2 3/4 lbs) Grueyère swiss, grated

1 Tbsp cornstarch

300 ml (1 ¼ cups ) white wine

Black pepper

Nutmeg

Directions

You will need a thick pan for melting the cheese. Le Crueset, Staub or other cast iron pans with porcelain coating are ideal. I use this fondue pot that is cast iron coated in porcelain directly on my stove top and then transfer the pot to the fondue burner. (affiliate link)

Prepare bread and veggies for dipping. Cut a baguette, apples and celery into chunks for dipping. Small new potatoes work wonderfully if pre-boiled (don’t overcook!). You want the potatoes to be slightly firm so that they remain on the fondue fork while dipping.

Rub the inside of your pan with the crushed garlic. Pour wine into the pan and heat to boiling. Toss the grated cheese with the cornstarch and add to wine. Reduce heat to low and stir slowly until cheese is melted.

Sprinkle with fresh ground pepper and fresh ground nutmeg. Serve immediately.

Bon Appetit!

Photo compliments of kattebelletje