Appetizer > Swiss

Moncenisio Fondue Recipe

Ingredients with Measurements:
- 1 pound Moncenisio cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste

Special equipment needed:
- Fondue pot
- Fondue forks

Step-by-step instructions:

1. In a small bowl, mix the grated Moncenisio cheese with cornstarch until evenly coated.

2. Rub the inside of the fondue pot with the halved garlic clove.

3. In a medium saucepan, heat the white wine over medium heat until it simmers.

4. Add the lemon juice and nutmeg to the wine and stir.

5. Gradually add the cheese mixture to the wine, stirring constantly until the cheese is melted and smooth.

6. Season with salt and pepper to taste.

7. Transfer the fondue to the fondue pot and keep warm over low heat.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4-6 people

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 4g
Protein: 22g

Substitutions for ingredients:
- Moncenisio cheese can be substituted with Gruyere or Emmental cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- Dry white wine can be substituted with chicken or vegetable broth.

Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
- Substitute lemon juice with apple cider vinegar for a tangy flavor.

Tips and tricks:
- To prevent the fondue from separating, stir constantly while adding the cheese.
- If the fondue becomes too thick, add more wine or broth to thin it out.
- Dip bread, vegetables, or cooked meats into the fondue with fondue forks.

Storage instructions:
Refrigerate any leftover fondue in an airtight container for up to 3 days.

Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until it is smooth and heated through.

Presentation ideas:
Serve the fondue in a fondue pot on a platter with an assortment of dipping items such as bread cubes, sliced apples, and cooked vegetables.

Garnishes:
Garnish the fondue with chopped fresh herbs or grated Parmesan cheese.

Pairings:
Pair the fondue with a dry white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve the fondue with a side salad or roasted vegetables for a complete meal.

Troubleshooting advice:
If the fondue becomes too thick, add more wine or broth to thin it out. If it becomes too thin, add more cheese.

Food safety advice:
Make sure to cook the fondue to a safe temperature of 165°F to prevent any foodborne illness.

Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread during the winter months.

Flavor profiles:
Moncenisio cheese has a nutty and slightly sweet flavor, which pairs well with the tanginess of the wine and lemon juice.

Serving suggestions:
Serve the fondue as a main course or as an appetizer for a party or gathering.

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Region: Italian

Taste: Savory, Cheesy, Nutty, Garlicky, Creamy