Cheese Fondue is Swiss, but I like to make it with Norwegian and Italian cheeses. Specifically Jarlsberg and fontina.
I’ve made a lot of fondue in my life. That’s probably because I did a lot of peeking in on my parent’s 1970s dinner parties. Fondue was rather exotic to me then. I guess the grown ups liked it too, because my mom got several fondue sets during this time.
There was the little metal pot with a wire handle. It was for meat fondue. However, it was nearly impossible to get the oil hot enough to properly cook the meat, so I rarely had anything to do with that pot. Besides, on those rare evenings when the oil did get hot enough– the wire handle was certain to burn the little fingers of prepubescent diners like me. So, eventually my mom gave up on meat fondue.
She also had a specialized, fanciful pot. It was quite small and shaped like a little Swiss chalet. It was for chocolate fondue. Which should have made every kid in the room smile. However, I was rarely allowed to dip my stick in the chocolate fondue pot. My mom had a heavy hand with Amaretto, so the chocolate fondue was for adults only.
Which is how I developed a fondness for cheese fondue. I liked the sturdy, short-sided orange-and-brown ceramic pot my mom used in her cheese fondue. It’s permanent presence on our sideboard was a day-to-day reminder that my mom might throw a cheese fondue party at any moment.
Jarlsberg Cheese Fondue
I’m all grown up now, but I still like to throw a cheese fondue party every now and again. However, my cheese fondue parties have changed a bit with the times. I tend to prefer smaller bites, I like more fruit than bread for dipping, and I usually serve cheese fondue as an appetizer laid out in the living room before a sit down dinner in the dining room. So sadly, I have no need for the giant ceramic cheese fondue pot like the one I loved from my mother’s collection. Oh well, time marches on!
I also prefer Jarlsberg cheese for my cheese fondue. This is a sponsored post. I don’t do a lot of sponsored posts, but when it comes to cheese fondue I simply prefer to use Jarlsberg– and I don’t mind saying so. Jarlsberg cheese is the reason I call my version of cheese fondue a recipe that works.
Jarlsberg melts easily. It remains smooth and creamy. It almost never separates into an oily mess, and I don’t notice that grainy quality that cheese fondue sometimes takes on.
However, the main reason I wholeheartedly support Jarlsberg as my cheese of choice for fondue is the flavor. It’s more mild than Swiss Emmental and has a nuttiness I like. I particularly like Jarlsberg Cheese Fondue with sliced pears and almost always serve them together. GREG
I serve this in an appetizer portion, just a few bites per person. However, the recipe is easily doubled or tripled to suit any occasion.
Ingredients
- 1 clove garlic (peeled and halved)
- ½ cup fruity white wine
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ½ pound Jarlsberg cheese (grated)
- ¼ pound fontina cheese (grated)
- bread cubes, sliced fruit or boiled baby potatoes (as needed for dipping)
Directions
Generously rub the insides of a medium saucepan with the garlic clove; discard remnants.
Place the pan over medium heat. Whisk in the wine, lemon juice, and mustard. Bring the mixture to a simmer, then add the cheese 1 cup at a time stirring after each incorporation with a wooden spoon until smooth.
Pour into a fondue pot set over a heat source, or set the saucepan on a trivet. Serve immediately with the bread, fruit and/or potatoes.
Got the same result as others — blob of cheese surrounded by runny liquid. Had to alter on the fly. Added cornstarch, milk and a stout beer, and was able to salvage it to a consistent texture.
Recipe didn’t work. Ended up with a gooey cheeseball in the middle surrounded by swimmy, yellowish, vicous fluid insead. Please suggest cornstarch next time.
Sorry but I tried your recipe twice with terrible results. I’ve been a chef for a long time and when I make fondue the ratio is usually one cup of wine to 1–1 1/2 lbs cheese. I use Swiss and Gruyere but followed your recipe for something different and wound up with a glob of cheese.
Just speaking mathematically here.…Raymond, your ratio of one cup to 1–1.5 lbs is pretty much exactly what is suggested.…he just halved it.….1/2 cup to 3/4 of a pound.
He said 1/2 to 1/2 not 1/2 to 3/4, as recommended. Truly delicious when done as 1/2 to 3/4 but 1/2 to 1/2 did not work for me.
Made this for valentines yesterday– excellent flavor!!! What did I do wrong that made the cheese so leathery ? It was dippable and stringy, but way more chewy than other fondue recipes.…
Jarlsberg usually melts very creamy. My best guess is the heat was a bit low. Is that possible? GREG
Pinned this as fast as I could. My brother got us a fondue set from Cuisinart and I have only used it once in two years. I like fondue, just wasn’t bowled over by the first one I did so I’ll try yours instead.
Haven’t made fondue in years, thanks for reminding me of this special treat.
No fair about the Amaretto — chocolate should never be for adults only. 😉 Your fondue pot is an excellent red and I love it!
Sounds like it’s time for a retro 70s party! I love fondue, as well — but need to try it ith Jarlsberg!
There’s a restaurant, in Carmel, that serves perfect fondue. It’s expensive, though. I have a fondue pot that’s gathering spider webs. It’s time to clean it up and make my own. I can see why this works, because these are two of my favorite cheeses. I’m drooling, now.
I also am in love with cheese fondue and go for fontina, emmethaler and then add the Canadian twist with Oka. It gives it such a velvety tongue feel. Christmas is often when I break out the chocolate and cheese fondues;-)
I’m certainly old enough to remember my own fondue parties — never mind peeking in on my parents’! They were fun then, and they are fun now. I’m with you on Jarlsberg; it does make a very nice fondue. It melts so nicely.
Ah melty cheese! I am sure I’ve consumed Jarlsberg but my cheese knowledge is sorely lacking, I’ll have to give it a try.
What’s not to like about fondue? Gooey goodness and the fontina is a nice match to the Jarlsberg. This is an easy one to make, too! Thanks for sharing, Greg. Cheers!
What a neat combo of cheeses! After living in Switzerland for two years I’m a bit biased on my “go to” fondue cheeses, but am 100% willing to try something new!! I especially like the Jarlsberg in this recipe.
Those who don’t like cheese & chocolate can’t be trusted! Fondue party sounds like so much fun.
I think I’m afraid of having one b/c I’d eat the whole pot by myself!