Ooey, gooey, creamy, cheesy fondue. Honestly, what is better? I’ve had my share of fondue in my lifetime as much as the accompaniments are important, the cheese is everything. I would be just fine with a spoon alongside my fondue, better yet, a straw. Breads, fruits, potatoes, the endless list of what is delicious dipped in the magical pot of cheese is rather endless, but if the fondue is delicious, all will follow as the same. When I tried the fondue at Lookout Cabin at The Canyons, I will say that it was a bit early in the day to eat as much of it as I did, but I honestly just couldn’t stop myself. Breakfast of champions if you must, I started my day correctly. With cheese.
Now, we are all the lucky ones as we can now make this delicious fondue at home, breakfast lunch or dinner. I love the fact that he even incorporates local cheese from Gold Creek Farms as they just so happen to make amazing cheese just 27 miles away! My belly and I give our biggest thanks to chef Alex Malmborg for sharing the recipe with all of us, as we will now be hibernating with our fondue for the whole weekend to come.
Ingredients
- 1 cup heavy cream
- 1 cup vegetable stock
- 2 cups hard apple cider
- ¼ cup corn starch
- ½ cup cold water
- 1 lb Appenzeller cheese, grated
- 1 lb Swiss Gruyere cheese, grated
- 1.5 lb Gold Creek Farms smoked cheddar
Instructions
- In 6 qt or larger saucepan add cream, stock, and cider. Heat over medium heat.
- In small bowl add cornstarch and mix with the water
- When cream mixture comes to boil, whisk in cornstarch mixture. Bring back to
- simmer and allow to thicken. Consistency should be just a little thinner than the
- desired final product
- Turn heat to low and with hand blender slowly blend in cheeses
- Serve with your favorite accompaniments
Enjoy!
