COBLY OR MONTERAY JACK FONDUE
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3
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Md Mosiur Rahman
[email protected]This fondue was delicious and easy to make. I used a combination of cheddar and Gruyère cheese, and added some chopped bacon and green onions. It was a hit at my party.
Adeniyi Taofeek
[email protected]This fondue was a disaster. The cheese never melted properly, and it ended up being a big, clumpy mess.
Jacob Fleming
[email protected]I'm not a big fan of fondue, but this recipe changed my mind. It was creamy and flavorful, and I loved the addition of the herbs.
Andy Orco
[email protected]This fondue is the perfect comfort food. It's cheesy, gooey, and delicious. I love dipping bread, vegetables, and meat into it.
Leo Garcia
[email protected]This fondue was a bit too rich for my taste. I think I would have preferred a lighter cheese blend.
Risanthan Risanthan
[email protected]I've tried this recipe with different types of cheese, and it always turns out great. My favorite combination is cheddar, Swiss, and Gruyère.
Zeeshan Akhtar
[email protected]This fondue was easy to make and very tasty. I used a combination of Gruyère and Emmental cheese, and added some chopped ham and mushrooms. It was a great way to use up leftover cheese and bread.
Farwah513 Wish32
[email protected]I followed the recipe exactly, but my fondue turned out grainy. I'm not sure what I did wrong.
Samuel Pop
[email protected]This fondue was delicious! The cheese was melted and smooth, and the flavor was perfect. I especially liked the addition of the white wine and garlic. I will definitely be making this again.
Trey Hayes
[email protected]I've made this fondue recipe several times, and it's always a crowd-pleaser. The cheese is gooey and melted, and the flavor is rich and flavorful. I like to serve it with a variety of dipping options, such as bread, vegetables, and fruit.
Malik Abdul Rashid
[email protected]This fondue was a hit at our party! It was easy to make and everyone loved the flavor. I used a combination of Monterey Jack and cheddar cheese, and added some chopped green onions and red peppers for color. It was the perfect appetizer for a casual