I have not been shy about my love for cheese. If you look at my Instagram account, you can see that I cannot go too long without it. But it is only since I moved to the Netherlands, that I started to make cheese fondue. Not being a cold weather person, cheese fondue is something I do look forward to in the winter. I finally got a Fondue set which means I can finally serve it properly. This Fondue Set Pro is by the Dutch brand Boska. It specializes in everything to serve cheese. I’ve been using their cheese boards since last year and I really love their products. They are aesthetically pleasing and functional. And of course, not just for cheese. This fondue set comes with a 1 litter pot made out of cast iron and a stove with a burner which helps keep the cheese warm. It is very easy to clean. As it is cast iron, I just used very hot water to rinse it off. The cheese just came off without any effort. You can make enough cheese fondue in this pan for 6 people as an appetizer. But if you are having it as dinner like we did, it serves about 4 people. You can see the fondue set pro by clicking here.
Back to the cheese fondue, I went for a more German approach here by adding beer. Since we are in the Netherlands I also used a young Gouda, which adds more flavor since Emmental is pretty bland. Once ingredient that you might find uncommon here is the use of lemon juice, I read here that it helps with the stability of the cheese, and it actually goes well with the cheese.
With the dippers, you can be creative. This time I served it with a baguette, homemade soft pretzels, endive leaves (which I really enjoyed), sautéed asparagus and Brussels sprouts, Thinly sliced black radishes and pear. But you can also add some meat like sliced sausages if you like.
This recipe serves 4 as a main course.
For the fondue:
350grs of Emmental, grated
170grs of Gruyere, grated
250grs of Young Gouda, grated
330mil of Pilsner beer, plus a bit more to loosen up the fondue if needed (I used Flensburger beer)
1 ½ tablespoons of cornstarch
Juice of ½ a lemon
Pinch of nutmeg
Pinch of white pepper
Salt to taste
1 teaspoon of mustard (optional)
1 clove of garlic, cut in half
For the dippers:
A baguette, sliced into cubes
Sautéed Brussels sprouts
Black radish, thinly sliced
Before you start making the fondue, start prepping all your dippers.
To make the fondue, shred the cheeses and mix them with the cornstarch.
Rub the garlic clove all over the inside of a medium saucepan. Then add the beer and let it come to a simmer over medium heat. Then add 1 handful of the grated cheese and stir with a wooden spoon until the cheese has completely melted. Then add another handful of cheese and continue stirring. Repeat until you are done with the grated cheese. Then add the lemon juice and spices to taste.
I really enjoyed this cheese fondue with mustard. Since I only had whole grain mustard and for the pictures I wanted the cheese to be completely smooth, I only added it after taking the pictures.
If the cheese gets too thick, you can always add a bit more beer at a time to loosen it up a bit.
Transfer the fondue to a preheated fondue pan and enjoy.