This is a California take on classic cheese fondue built on Real California Toma-style cheese, with Monterey Jack to soften it and aged Gouda for depth, plus dry California white wine, garlic, and lemon. Serve with sourdough, seasonal produce, potatoes, and pickles for a winter dinner you can largely make ahead.
1 1/4cupsdry California white winesuch as Chenin Blanc
1 1/2tablespoonsfreshly squeezed lemon juice
1tablespoonbrandy
Freshly ground black pepper
Pinchof freshly grated nutmegoptional
For The Fondue Dippers:
1 to 2sourdough baguettespreferably a day old, cut into 1-inch cubes
24 to 36boiled baby potatoesquartered
16 to 24Brussels sproutshalved and roasted
2 to 3crisp applesfirm-ripe pears, or Fuyu persimmons, cored and cut into wedges
2 to 3firm-ripe pearscored and cut into wedges
Cornichons and cocktail onions
Optional substitutions or additions: roasted cauliflowerroasted winter squash, or charcuterie.
Instructions
Prepare the cheese. Combine the grated Real California Monterey Jack, Real California Toma-style cheese, and Real California aged Gouda in a large bowl. Add the cornstarch and toss thoroughly until the cheese is evenly coated.
Prepare the pot. Rub the cut sides of the garlic all over the inside of a heavy-bottomed saucepan or fondue pot, then discard the garlic.
Heat the wine. Add the wine and lemon juice and place the pot over medium heat. Heat until it reaches about 135F to 140F, which is steaming but well short of a simmer, then reduce the heat to low.
Melt the cheese. Add the cheese mixture one handful at a time, stirring slowly and continuously with a wooden spoon in a figure-eight and scraping the bottom and corners of the pot. Allow each addition to mostly melt before adding the next. Keep the pot under about 160F to 165F, never letting it simmer or boil, and pull it off the heat if it climbs.
Finish the fondue. Once all the cheese has melted and the fondue is smooth, remove it from the heat. Stir in the brandy or kirsch and several grinds of black pepper, and add nutmeg if desired.
Adjust the consistency. The finished fondue should generously coat a piece of bread and hold together slightly when you lift it out. If it's too thick, stir in additional warm wine one tablespoon at a time.
Serve. Transfer the fondue to a fondue pot set over gentle heat. Arrange the sourdough, potatoes, roasted vegetables, fresh fruit, cornichons, and cocktail onions on a large platter and serve immediately.