Fall Fondue with Gouda
- 8 ounces Gouda, rind removed and shredded
- 4 ounces aged Gouda, rind removed and shredded
- 3/4 cup whole milk
- 1/2 teaspoon cornstarch
- 1 tablespoon unsalted butter
- 1 to 2 tablespoons apple brandy (recommended: Calvados)
- Bread cubes
- Boiled baby potatoes
- Diced apples
- Diced pears
- Combine cheeses, milk and cornstarch in a bowl and refrigerate, for 2 hours.
- When ready to make the fondue: Set up a fondue pot, double boiler, or place a bowl over a saucepan of simmering water.
- Melt the butter in the pan or bowl.
- Then add the cheese mixture and heat gently, stirring until the cheese has melted and the mixture is thick enough to coat the back of spoon.
- Take care to regulate the heat to make sure the water doesn't boil, as overheating the cheese will cause it to curdle.
- Add the apple brandy just before serving.
- Keep warm and serve with the selection of dippers.
gouda, aged gouda, milk, cornstarch, unsalted butter, apple brandy, bread, potatoes, apples, pears
Taken from www.foodnetwork.com/recipes/food-network-kitchens/fall-fondue-with-gouda-recipe.html (may not work)