October 26, 2011
Cheese fondue is a perfect dish for fall and winter. And it’s fun to eat. David Kiser, manager of the cooking school at Central Market, shows
food radio talk show host Cleverley Stone, how to make a three cheese fondue using Vlaskaas from Holland, Gruyere and Appenzeller cheeses, both from Switzerland. He also gives us tips for making fondue on a budget.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Source: David Kiser, Central Market Cooking School
- 1 large garlic clove, cut in half lengthwise
- 4 oz heavy cream
- 1/2 cup dry white wine
- 1 lb Vlaskaas cheese, shredded
- 1 lb Gruyere cheese, shredded
- 1/2 lb Appenzeller cheese, shredded
- Freshly ground white pepper to taste
- Grated nutmeg to taste
- Cubes of crusty bread for dipping
1. Rub the inside of a fondue pot with the cut sides of the garlic.
2. Pour the wine into the pot and heat over medium heat until hot but not boiling.
3. Add the cheeses, a handful at a time, stirring constantly and waiting for all of the
cheese to melt before adding the next handful.
4. Continue stirring until the mixture bubbles gently and the cheese has melted completely.
5. Stir in the cream and season to taste with the pepper and nutmeg.
6. Place the pot over a warming candle on the table, allowing the fondue to continue bubbling gently.
7. Serve with plenty of crusty bread cubes, sliced pears and apples for dipping.