Fondue de queijo

Ingredientes

• 8 oz. young or medium Gouda ((NOT AGED or it won't melt well))
• 7 oz. Swiss Gruyere
• 6 oz. young Emmental/Emmenthaler cheese ((sub fontina for milder))
• 1 tablespoon cornstarch
• 1 1/4 cups dry, acidic white wine (Sauvignon Blanc is ideal) or unsalted vegetable or chicken broth
• 1 garlic clove, (peeled)
• 1 teaspoon fresh lemon juice ((add 1 extra TB if using broth))
• 1/2 teaspoon ground mustard
• 1/4 tsp EACH salt, ground nutmeg
• 1/8 tsp EACH paprika, white pepper
• Cubed French or sourdough bread
• Pretzel bites or pretzel sticks
• Cooked sliced hot sausage
• Roasted or steamed veggies: (broccoli florets, cauliflower, baby potatoes, asparagus)
• Cherry tomatoes
• Fruit such as apples, grapes, pears

Modo de preparo

1. 1

   Dippers: Prepare all fondue dippers before you begin making the fondue.

2. 2

   Grate the cheeses (I use the shredding blade on my food processor). Add the shredded cheeses to a large bowl and thoroughly toss with the cornstarch.

3. 3

   Rub garlic: Rub the inside of a small, two or 3-quart fondue pot or medium saucepan ((preferably nonstick or enameled cast iron).

4. 4

   Simmer wine: Add the wine, broth, and lemon juice. Bring to a very gentle simmer over low heat (this was level 5 on my fondue pot).

5. 5

   Melt cheeses: While stirring constantly in a figure-eight motion, add the cheeses a small handful at a time, waiting until each has almost fully melted before adding more.

6. 6

   Add spices: After stirring in all the cheeses, stir in the spices.

7. 7

   Whisk: Next, increase the heat slightly and whisk constantly in a figure-eight motion until the fondue is very smooth, about 3 to 5 minutes. •For a thinner fondue, whisk in additional WARM broth or wine. •If the cheese begins to separate, increase the heat slightly and whisk quickly until smooth.

8. 8

   Keep warm: If using a fondue pot, reduce the heat per pot instructions (this was level 3 for me). Alternatively, keep warm in a crockpot on the WARM setting. Stir the fondue every 5-10 minutes. If the fondue starts to thicken/change texture, increase the heat and whisk until smooth.

9. 9

   Serve with fondue forks with desired dippers!