If You’re a Cheese Fan…

Nothing melts our taste buds like a flavorful, bubbly pot of fondue. We are featuring some of our favorite Alpine cheeses from Gourmino, and it just so happens they make the perfect base for this delicious (and easy) recipe. Stop by the Co-op to find what you need, and enjoy this rich dish at home with your foodie friends.


Gourmino Swiss Fondue

8oz. coarse grated Gourmino Emmentaler AOP 6 month
8oz. coarse grated Gourmino Le Gruyere AP ($2 OFF!)
1 T. corn starch
1 C. dry white wine (we like La Riojana’s fair trade and organic Torrontes)
1 clove garlic
1/8 tsp. sea salt
1 T. lemon juice
1/2 – 1oz of Kirsch – distilled Eue de Vie from USA, France or the Black Forest (Germany) – do not use cherry flavored “liqueur” – if you don’t have Kirsch – better to sub with your favorite Cognac, Armagnac, Calvados, brandy, or bourbon
Fresh ground pepper
1/8 tsp. nutmeg

-Gently mix all grated cheeses and corn starch in a bowl by hand
-In a 3qt sauce pot, heat wine over medium low heat until lightly simmering
-Keep wine at a simmer and grate about 1/4 clove of garlic into wine
-Add lemon juice and sea salt
-Slowly whisk in about 2-4 T. of grated cheese mix and stir until melted
-Continue adding more cheese in small increments, allowing each portion to fully melt before adding additional cheese
-Once the cheese is fully incorporated and brought back up to temp, it should be velvety smooth
-Adjust consistency with more wine if it is too thick, or if it is too thin, lower the heat and add more cheese
-Adjust seasoning with salt, add in splashes of Kirsch and stir
-Grate fresh nutmeg and grind of black pepper when you are ready to serve
-Transfer to serving pot over a low candle or serve directly in pot
-Return to heat if fondue gets too cool or thick
-Enjoy with one of our fresh and locally baked breads or fresh produce such as broccoli, carrots, golden beets, apples, pears, or expand with pickled foods and cured meats.