Here’s an easy Jarlsberg Cheese Fondue recipe. It features two cheeses that melt together beautifully. It’s a recipe that works.
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.
- 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)
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.