Cheese fondues were popular decades ago. In fact, if you’re over 40, admit it–you have a fondue pot somewhere in the garage or storage room, don’t you? The number of unused fondue pots was so large that it became a joke to have one, kind of like having exercise equipment used as a laundry rack.
Well, it’s been long enough that fondue is coming back into fashion, though you don’t actually need a fondue pot to serve them. You can use individual serving bowls, if you like, and use the microwave to reheat them if the fondue sauce cools down too much.
The idea of a fondue is simple. Make a wonderful sauce (cheese, chocolate, or something savory) and use skewers to dip bite-size pieces of bread, fruit, or meat into it. Eat. Enjoy!
Making cheese fondue sauce can be a little tricky, so be sure to follow the directions exactly. Cheese can glob together instead of melting smoothly if it’s not heated carefully. (Been there, done that.)
- Prep Time:
- Cook Time:
- Ready In:
- 2 T butter (Breckinridge Farm, Everson)
- 1 T flour (Fairhaven Organic Flour Mill, Bellingham)
- 1/4 c milk (Twin Brook Creamery, Lynden)
- 2/3 lb smoked gouda cheese, grated (Appel Farms, Ferndale)
- 2/3 c beer (Boundary Bay Brewery, Bellingham)*
- Bread cut in bite-size cubes (homemade)
- Metal or bamboo skewers
*Beer is a transitional food, since the product is made locally but not all ingredients are grown locally.
In a small non-stick sauce pan over medium heat, melt the butter and stir in the flour to make a roux. Add milk and heat until warm. Slowly add in the grated gouda, stirring constantly. If the cheese starts to get stringy instead of melting smoothly, raise the stove temperature slightly.
When cheese is thoroughly melted, add the beer. When everything is well mixed and starts to thicken, reduce heat to simmer.
If you like, you can transfer the mixture to a mini crockpot or heated fondue pot to serve.
To eat, put piece of bread on a skewer and dip in the fondue sauce.
Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
The Islander Grocery, Lummi Island