Smoked Cheese Fondue

Ingredients

• 227 gblock Gruyère cheese
• 227 gpiece fontina cheese
• 4 1/2 teaspoons (22.5 ml)cornflour
• 1 largegarlic clove, peeled and halved
• 180 mldry white wine
• 60 mlstrong ale, preferably Belgian style
• 15 ml, plus more to tastehigh-quality bourbon
• To tastedipping suggestions: cubes of good bread, sliced apples and pears, roasted baby potatoes, sliced bratwurst, assorted crudités

Instructions

1. 1

   Smoke the cheese

   With the lid closed, preheat the Traeger to 74°C (165°F), about 10 minutes. Use Super Smoke if available.

2. 2

   Prepare the cheese

   Meanwhile, remove any rinds or wax. Cut the Gruyère into 2.5 cm (1-inch) thick sticks, leaving the fontina whole. Line a small rimmed baking tray with parchment and space the cheeses well apart.

3. 3

   Smoke the first side

   Set the tray on the grill grate and cook the cheeses for 15 minutes.

4. 4

   Chill the cheese

   Turn the cheeses over and cook for another 15 minutes. Transfer them to a plate or chopping board. If the fontina has softened and spread, fold it together into a block as it cools so it will be easier to grate. Once the cheeses reach room temperature, wrap them well in cling film and refrigerate for at least 8 hours. They can be smoked up to 1 week ahead.

5. 5

   Heat the grill

   When ready to make the fondue, preheat the Traeger, lid closed, to 163°C (325°F), about 15 minutes.

6. 6

   Grate the cheese

   Grate the smoked Gruyère and fontina, measuring out 170 g (6 oz) of each. Keep any extra for a snack.

7. 7

   Start the fondue

   In a small dish, whisk the cornflour with 30 ml (2 tablespoons) water to make a slurry. Rub the cut sides of the garlic over the base of a 25 cm (10-inch) frying pan, then finely grate the garlic into it. Add the wine and beer, and bring to a simmer on the grill. Whisk the slurry again, then gradually whisk it into the wine mixture. Simmer, stirring, for about 15 seconds until thickened. Take the pan off the heat and scatter about a third of the grated cheese over the mixture without stirring.

8. 8

   Melt the first layer

   Return the pan to the grill and cook for 10 minutes.

9. 9

   Add more cheese

   Gently whisk the wine and cheese mixture until mostly smooth, then scatter half of the remaining grated cheese over it without stirring. Close the lid and cook for another 10 minutes.

10. 10

    Finish melting

    Gently whisk in the melted cheese, then scatter the last of the grated cheese over the mixture without stirring. Cook for 10 minutes.

11. 11

    Add the bourbon

    Remove the pan from the heat and gently whisk until mostly smooth. Add the bourbon and whisk again, then add a little more at a time to taste.

12. 12

    Serve the fondue

    Transfer the fondue to a fondue pot or a slow cooker set to warm. Serve with bread cubes and assorted sliced fruit, vegetables and sausages for dipping.

What is smoked cheese fondue?

Fondue is a Swiss dish of melted cheese, traditionally served communally with pieces of bread for dipping. This version gives the cheese a wood-fired aroma by smoking Gruyère and fontina before melting them with wine and ale.

The cheese is smoked ahead and chilled before grating, which makes the preparation easier to plan. Gradually adding it to the hot liquid helps create a cohesive, spoonable fondue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 24g protein, 5g carbs, 28g fat.

Most of the energy and fat come from the Gruyère and fontina, which also provide most of the protein. The wine, ale, cornflour and bourbon contribute some carbohydrate, while the amounts of the dipping foods are not specified, so they are not included in this estimate. Balance a serving with plenty of sliced fruit or crudités alongside the richer cheese.

Choosing the cheese

Gruyère: this firm Swiss cheese brings a savoury, nutty flavour and grates well after chilling.

Fontina: its softer texture and mild, buttery character help make the melted mixture smooth. If it softens during smoking, gather it into a block as it cools.

A measured touch of smoke

Smoke the cheeses at 74°C (165°F) for 15 minutes on each side, leaving space between the pieces. The recipe calls for chilling them for at least 8 hours afterwards, so allow time for this stage before fondue night.

For a subtler smoke flavour, skip smoking the cheese and cook the fondue on the Traeger with unsmoked cheese instead.

Why add cornflour?

Cornflour: whisking it with water first makes a slurry that is easier to incorporate than dry starch. Add it gradually to the simmering wine and ale, whisking as you go.

The slurry helps thicken the liquid before the cheese is added. Give it another whisk just before pouring, as the cornflour can settle.

Melting the cheese in stages

Add the grated cheese in three stages, following the recipe’s cooking intervals. Scatter each portion over the liquid without stirring, then gently whisk the melting cheese when directed.

Keep the whisking gentle as you combine the mixture. At the end, it should look mostly smooth; add the bourbon after taking the pan off the heat.

What to dip

Bread cubes are a classic choice and hold the thick cheese well. Sliced apples and pears bring a crisp, juicy contrast.

Roasted baby potatoes, sliced bratwurst and assorted crudités offer more substantial and lighter options. Prepare your chosen dippers before transferring the fondue to its serving pot.

Recipe notes & tips

• Smoke the cheese a day ahead so it has time to chill thoroughly before grating.
• Leave space between the cheese pieces on the tray so they smoke evenly.
• Grate the cheeses while cold for easier handling.
• Rewhisk the cornflour slurry immediately before adding it to the pan.
• Prepare the dippers before the fondue is ready so you can serve it while warm.
• Add extra bourbon a little at a time, tasting as you go.

Variations

• Skip the smoke: use unsmoked cheeses and cook the fondue on the Traeger for a gentler smoke flavour.
• Change the ale: use another strong ale if Belgian-style beer is unavailable.
• Choose different dippers: serve with firm vegetables, fruit or other bite-sized accompaniments.
• Adjust the bourbon: leave it out or add a little more gradually to suit your taste.

Common mistakes to avoid

• Skipping the chill: warm cheese is harder to grate, so refrigerate it for at least 8 hours.
• Crowding the tray: pieces need space around them, so arrange them with plenty of room between.
• Adding dry cornflour: it can clump, so whisk it with water into a slurry first.
• Pouring in the cheese all at once: follow the staged additions so it melts gradually.
• Stirring too soon: scatter each cheese portion over the mixture without stirring, then whisk when the method says to.
• Adding too much bourbon: increase it little by little and taste between additions.

How to store

Refrigerate leftover fondue in a covered container and use within 2 days. Reheat gently in a pan, stirring as it warms; add a small splash of wine or water if needed to loosen it.

Frequently asked questions