Whole Lotta Gouda Going On

Eli’s Table smooth and smoky Gouda Fondue

Romantic Fondue Recipe from Eli’s Table

Fondue, which plays on the French word for “to melt” or “melting” originated in Switzerland, but is also a very popular dish in France and around the world. Typically, the base of a savory, cheese fondue is prepared with raclette (a semi-hard cow’s milk Swiss cheese) and other easy melting cheeses like cheddar and fontina, and gently melted with wine and other seasonings bound with a bit of cornstarch.

Eli’s Table’s fondue is prepared with Gouda cheese, a mild, nutty, yellow cow’s milk from Gouda, the Netherlands. Cheese fondue is often served from small pots on cubes of hard, country bread skewers dipped into the pot until all of the goodness is gone. It makes for an incredibly romantic dining experience for two and is surprisingly simple to make.  At Eli’s Table, the warm fondue is served with sliced smoked sausage, sliced Granny Smith apples, grapes and pretzel bites for dipping. Bon appetit!

Eli’s Table Smoked Gouda Fondue

(Yields about 2 cups, or 2 to 4 servings)

1 cup good quality dry white wine

1 teaspoon freshly squeezed lemon juice

2 tablespoons cornstarch

1/2 cup grated, smoked Gouda cheese

1/2 cup grated, Parmesan cheese

1 teaspoon onion powder

1 pinch ground nutmeg

1 pinch cayenne pepper

Combine wine, lemon juice and cornstarch in a medium pot over high heat and bring to a boil. Reduce heat to medium low. Add Gouda and Parmesan cheese slowly, whisking to combine and melt until smooth. Add onion powder, nutmeg and cayenne pepper. Stir to combine. Taste and adjust seasonings as needed. Serve warm from a traditional fondue pot or large ramekin on a platter with dipping garnishes arranged artfully around.

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