Shelly's Recipe

GOUDA FONDUE

Category: Dips - Hot

1 clove garlic, halved
1 cup dry white wine
1 tsp freshly squeezed lemon juice
12 oz Gouda cheese, (rind trimmed), shredded
4 oz aged Gouda cheese, (rind trimmed), shredded
1 tsp Dijon mustard
2 tbsp kirsch, optional
2 tbsp cornstarch
Pinch freshly grated nutmeg and cayenne pepper

Dippers:
Cubed or torn bread, boiled small red potatoes halves, broccoli, cauliflower, and/or sliced apples or pears

Rub inside of a small pot with garlic. Add wine and lemon juice over medium heat. Toss together both cheeses, mustard and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese mixture, whisking continuously until smooth. Add kirsch, 1 tbsp at a time over low heat and bring fondue to a simmer (high heat may cause fondue to separate.) 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.

Serve with dippers.