from The Cheese Cure & Gunn’s Hill Cheese
Oxford’s Harvest cheese is modeled after a traditional Swiss cheese called Mutchli. Aged for 3 months, it has a creamy texture with lactic and buttery flavours. Pair with a Riesling or Lager style beer.
Ingredients
1 garlic clove halved
1 ½ cups dry white wine
6 cups coarsely grated Oxford’s Harvest cheese
4 teaspoons cornstarch
2 tablespoons kirsch
A pinch of ground nutmeg
Fresh ground pepper to taste
Directions
Rub the inside of the fondue pot with the garlic halves and discard.
Add the wine and heat over medium heat until starting to boil.
While heating, shred the cheese and toss with cornstarch in a bowl.
Stir kirsch into the warming wine.
When the wine begins to boil, remove pot from the burner. Add a handful of cheese at a time to the wine mixture, stirring gently and not adding more cheese until the previous has melted. When all the cheese is melted, return to the burner and season with pepper and nutmeg.
Adjust the burner flame so the fondue continues to bubble gently.
Serve with plenty of crusty bread cubes or any other tasty item that can be dipped in cheese.
Nada’s Tips & Tricks: Don’t have a fondue pot? Use a small crockpot or a heavy duty saucepan (I used a karahi pan). Try different types of bread like pumpernickel, pretzels, bagel bites, baguette; provide cured meats, small cooked sausages or meatballs, cubed firm tofu; any firm vegetables you like (blanch slightly to tenderize). Then change up the type of cheese for different textures and flavours. Many cheeses already have additional flavours like caramelized onion, whisky, garlic and herbs so season accordingly.
Contents and images used with permission by Gunn’s Hill Artisan Cheese. Gunn’s Hill Artisan Cheese – Gunn’s Hill Cheese Recipes