Receta Jarlsberg Cheese Fondue: Recipes That Work
By Greg Henry
Cheese Fondue is Swiss, but I like to make it with Norwegian and Italian cheeses. Specifically Jarlsberg and fontina.
I’ve made a lot of fondue in my life. That’s probably because I did a lot of peeking in on my parent’s 1970s dinner parties. Fondue was rather exotic to me then. I guess the grown ups liked it too, because my mom got several fondue sets during this time.
There was the little metal pot with a wire handle. It was for meat fondue. However, it was nearly impossible to get the oil hot enough to properly cook the meat, so I rarely had anything to do with that pot. Besides, on those rare evenings when the oil did get hot enough– the wire handle was certain to burn the little fingers of prepubescent diners like me. So, eventually my mom gave up on meat fondue.
She also had a specialized, fanciful pot. It was quite small and shaped like a little Swiss chalet. It was for chocolate fondue. Which should have made every kid in the room smile. However, I was rarely allowed to dip my stick in the chocolate fondue pot. My mom had a heavy hand with Amaretto, so the chocolate fondue was for adults only.
Which is how I developed a fondness for cheese fondue. I liked the sturdy, short-sided orange-and-brown ceramic pot my mom used in her cheese fondue. It’s permanent presence on our sideboard was a day-to-day reminder that my mom might throw a cheese fondue party at any moment.
Jarlsberg Cheese Fondue
I’m all grown up now, but I still like to throw a cheese fondue party every now and again. However, my cheese fondue parties have changed a bit with the times. I tend to prefer smaller bites, I like more fruit than bread for dipping, and I usually serve cheese fondue as an appetizer laid out in the living room before a sit down dinner in the dining room. So sadly, I have no need for the giant ceramic cheese fondue pot like the one I loved from my mother’s collection. Oh well, time marches on!
I also prefer Jarlsberg cheese for my cheese fondue. This is a sponsored post. I don’t do a lot of sponsored posts, but when it comes to cheese fondue I simply prefer to use Jarlsberg– and I don’t mind saying so. Jarlsberg cheese is the reason I call my version of cheese fondue a recipe that works.
Jarlsberg melts easily. It remains smooth and creamy. It almost never separates into an oily mess, and I don’t notice that grainy quality that cheese fondue sometimes takes on.
However, the main reason I wholeheartedly support Jarlsberg as my cheese of choice for fondue is the flavor. It’s more mild than Swiss Emmental and has a nuttiness I like. I particularly like Jarlsberg Cheese Fondue with sliced pears and almost always serve them together. GREG
Ingredients
- 1 clove garlic (peeled and halved)
- ¼ cup fruity white wine
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ½ pound Jarlsberg cheese (grated)
- ½ pound fontina cheese (grated)
- bread cubes, sliced fruit or boiled baby potatoes (as needed for dipping)
Directions
Generously rub the insides of a medium saucepan with the garlic clove; discard remnants.
Place the pan over medium heat. Whisk in the wine, lemon juice, and mustard. Bring the mixture to a simmer, then add the cheese 1 cup at a time stirring after each incorporation with a wooden spoon until smooth.
Pour into a fondue pot set over a heat source, or set the saucepan on a trivet. Serve immediately with the bread, fruit and/or potatoes.
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Notes
I serve this in an appetizer portion, just a few bites per person. However, the recipe is easily doubled or tripled to suit any occasion.
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