A great Cheese kit for people who love Cheese fondue, complete with Cheese Fondue essentials, recipe and add suggestions!
- 200g of Gunn's Hill Five Brothers Cheese
- 200g of Cow's Creamery Two Year Old Cheddar
- 2 Cans of High Park Peacook Pilsner
- Sourdough Baguette from Chef Thuet
- Two Edgar's Pickles from the Junction Fromagerie
- Chorizo from Seed to Sausage
- a Box of Two Delight Chocolates
2 Tbs. Unsalted Butter
600ml High Park Peacock Pilsner
1/4 yellow onion minced
1 clove Garlic minced
2 Tbs. cornstarch
1/4 teaspoon freshly ground black pepper
Melt the butter in a 1 liter flameproof fondue pot over medium-low heat. If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan. Add the onion and the garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.
Meanwhile, in a large bowl, toss the Emmentaler, Cheddar and Gruyere with salt, pepper and cornstarch.
Add the 600ml of beer, increase heat to high and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavour of the beer, about three minutes.
Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. (If using a saucepan, transfer the fondue to a fondue pot.) if you don't have a fondue pot, a double boiler with warm water in the bottom and cheese mixture transfer to the top and set to a hot plate on the table will work as well.
Set the fondue pot over a low flame at the table to keep it warm. Serve with dipping ingredients.
What To Dip.
Sourdough baguette from Chef Thuet
Pear and Apple Slices
Fresh Veggies like Carrots or Cauliflower
Roasted Baby Potatoes, Edgars Pickles, Chorizo from Seed to Sausage