While this delectable Campfire Cheese Fondue brings a little bit of fancy to your camp. Imagine, the smells of the various cheeses as they melt and meld with the dryness of the Parables in White by Wine Ambassador. When the meld is complete, taste one on it’s own. Then taste again follows by a sip of the white wine. Can you taste the familiarity of the combination? The subtle fruitiness of the wine added to the sharpness of the various cheeses? A taste treat as you star gaze through the tree-tops of the tall pines. Enjoy!
INGREDIENTS
- 1 garlic clove, halved
- 11/2 cups + 3 Tbsp. PARABLES IN WHITE by Wine Ambassador or chicken broth
- 1/2 lb. shredded Swiss or Cheddar
- 1/2 lb. shredded Gruyere
- 2 Tbsp. cornstarch
- Dippers – French bread, cooked sausage, cherry tomatoes, apple or pear slices, steamed veggies – broccoli, cauliflower, zucchini, mushrooms, new potatoes, etc.
DIRECTIONS1
- Rub cast iron Dutch oven with garlic cloves and discard garlic. Add 1 1/12 cups wine or broth to pan and bring to a simmer on a grate over coals, campfire or grill.
- Slowly add cheese, stirring often, until cheese has melted. Combine remaining 3 Tbsp. wine or broth with cornstarch and mix well. Add to cheese mixture and stir until fondue is thick and smooth. Remove from heat and dip! (Note: The heated cast iron will keep the fondue warm as you dip, but you can return to the heat if the cheese gets too thick.)
My husband found this recipe a while ago. He loved fondue. I include this recipe in his honor. Here is the site it was located on. Thank you to KOA for the recipe. 1
