National Cheese Fondue Day | Savory Cheese Fondue
Not so fun fact: I’m lactose intolerant.
I may shy away from eating too much ice cream, but cheese? Well, I love cheese. Cheese and I shall never part. I went to Wisconsin for work to tour the facilities where we get our cheese and I ate so much cheese, you guys. I had mushroom cheese, cheese curds, and more, and it was fabulous.
But cheese fondue is even better.
Very shortly thereafter, I made my own and though it didn’t taste exactly like the Ciro’s version, it was so close that I’m amazed at myself. Unfortunately, I never took a picture of it, but feast your eyes on the Ciro’s one above and try not to get drool all over your computer. It’s hard, I know.
- 1 cup Riesling
- 1/2 pound French Gruyere cheese
- 1/2 pound Swiss cheese
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 tbsp olive oil
- Handful of wild mushrooms
- Handful of spice blend: black pepper, rosemary, oregano
- Simmer wine in fondue pot.
- Add cheese, 1/4 pound at a time. Stir after each addition of cheese until melted.
- As cheese is melting, saute mushrooms in olive oil until they are browned and slightly soft. Set aside.
- Stir flour into cheese mixture. When all the cheese has melted, stir in salt, mushrooms, and herbs.
- Serve with cut-up French bread and green apples.
Tomorrow: National Grilled Cheese Sandwich Day; National Licorice Day