American Vinegar Works Fondue
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American Vinegar Works
1lb Gruyere cheese (ideally aged)
1/2 lb Emmental cheese
1 garlic clove
1/2 cup dry white wine
1/2 cup Porter Beer Malt Vinegar, plus 1 teaspoon
1-1/2 tablespoon cornstarch
White pepper
Nutmeg
Salt
Crusty bread, cubed
A retro red fondue pot is awesome. But you don’t need one to make fondue. Use a thick pot that will evenly distribute and maintain heat.
Thick grate all of your cheeses. Add cornstarch to the combined grated cheeses and mix well.
Over medium high heat mix the wine and 1/2 cup of the porter vinegar. Add in very finely grated garlic. I know some recipes call for rubbing the garlic on the pan and tossing it. This recipe does not call for that…
Bring the wine/vinegar/garlic mixture to a low simmer and then add the cheese. Lower the temperature to medium heat. Stir continuously until the cheese melts and the wine/vinegar has melded with the cheese. This may take a few minutes—don’t panic and keep stirring, it will come together.
Add four turns of the pepper mill of WHITE pepper to the fondue. White pepper is not always used in the US but it really is the right flavor for cheese. Hate white pepper? Go ahead and use black but, just so you know, that totally voids our recipe warranty…
Add 2 dashes of nutmeg and just a pinch of salt. Add 1 teaspoon of Porter Beer Malt Vinegar. Stir, taste (don’t burn your tongue) and adjust seasoning.
Serve fondue with crusty, cubed bread.
Try to keep the fondue lightly heated to enjoy it with others. You can keep reheating it on the stovetop if you don’t have a tabletop heater. I’ve heard you can even refrigerate overnight and reheat. But we’ve never had leftovers so those are other people problems.
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