Norwegian Gouda Fondue Recipe #234788
spicy, gooey and good
1¼ hours | 10 min prep
SERVES 4
- 1 cup dry white wine
- 1 teaspoon lemon juice, freshly squeezed
- 12 ounces gouda cheese (rind trimmed)
- 4 ounces gouda cheese (rind trimmed)
- 2 tablespoons cornstarch
- 1/8 teaspoon nutmeg, freshly grated
- 1 teaspoon cayenne pepper
- Dippers:
- Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
- Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.
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5 stars