2 Comments March 4th, 2010

Cheese fondue – pepperjack?

Joe Anderson asked:


Guys,

I am making a cheese fondue by using pepper jack, not swiss cheese. Does anyone know how to make them? I looked online but the recipe is exclusively for swiss cheese so I am not sure if it’s similar to it.

Ingredients

* 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
* 1/2 pound Gruyere cheese, shredded
* 2 tablespoons cornstarch
* 1 garlic clove, peeled, halved crosswise
* 1 cup dry white wine
* 1 tablespoon lemon juice
* 1 tablespoon kirsch (cherry brandy)
* 1/2 teaspoon dry mustard
* Pinch nutmeg
* Assorted dippers – cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, cubed French bread (skip for wheat-free version), peeled and chopped apples or pears

So which ingredients should I include or exclude? Thank you and I really appreciated it. I am only making a simple pepper jack cheese fondue.
Also, do I use white cooking wine (Wegmans brand) or dry white wine?

The recipe says dry white wine but I couldn’t find it at Wegmans. But I am sure white cooking wine should suffice?

Ashley

This entry was posted on Thursday, March 4th, 2010 at 10:45 am and is filed under Fondue. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to “Cheese fondue – pepperjack?”

  1. Claire Says:
    March 6th, 2010 at 5:23 am

    Christian

    You’ll need 1 pound of pepperjack cheese. I would omit the kirsch and nutmeg.

  2. Lucas Says:
    March 7th, 2010 at 11:36 am

    Mary

    Hot-Cheese Mushroom Fondue

    2 Can(s) Cream of mushroom soup
    4 Cup(s) Pepperjack cheese, shredded
    1 Cup(s) Dairy sour cream
    2 Tablespoon(s) Prepared mushroom
    2 Tablespoon(s) Worcestershire sauce

    1/4 Cup(s) Chives, chopped Directions: In a 3-quart saucepan, heat soup. Over low heat, add cheese, sour cream, mustard and Worcestershire sauce. Stir until cheese is melted. Just before serving, stir in chives. Transfer to fondue pot and serve.

    Why make it so difficult?