Stonewall Kitchen, LLC

Tuesday, January 20, 2009

Today is National Cheese Lover's Day!

Today is indeed National Cheese Lover's Day, definitely a special day for me! I love cheese, especially those that my niece has dubbed "stinky cheeses". Somehow, the stinkier the better!

(image from

On this day, it only seems fitting to share a cheese fondue recipe. I conjure up an image of a cold winter evening, a fire glowing in the fireplace and dipping crusty bread into a warm and silky fondue. In the mood now, too? Here is my favorite cheese fondue recipe, courtesy of

Three-Cheese Fondue with Champagne
Bon Appétit February 2001

Yield: Makes 2 servings


4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes


Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Visit to find a caterer, personal chef or restaurant for your special meal or occasion!

Are you a caterer, personal chef or restaurant and want to be part of the success? Log on to and start your listing today with a FREE, NO OBLIGATION 6-month membership! Contact us via email at or call us toll-free at 1-877-774-1255.

No comments: