Norwegian Gouda Fondue Food

SMOKED GOUDA FONDUE

Steps:

• In a mixing bowl, toss the cheese with the cornstarch. Set aside.
• Bring the wine, garlic, lemon juice, and dry mustard to a boil in a medium saucepan.
• Reduce the heat and bring the wine to a simmer.
• Slowly add the cheese, stirring constantly. As you add a handful, stir until it melts and the mixture begins to thicken, then add another handful until all the cheese is incorporated. Trust the process if you haven't made fondue before.
• When all the cheese is incorporated, turn the heat down as low as you can and stir in the nutmeg and salt and pepper to taste.
• Keep the fondue warm until you're ready to serve.

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

KETO CHEESE FONDUE

Steps:

• Prepare your fondue pot and place over low heat, or if you're using a dish, warm in a low oven or place it in a bowl and cover with boiling water, set aside.
• In a medium bowl, combine both cheeses, the xanthan gum, and the garlic powder. Toss well to coat. Set aside.
• In a medium, heavy-bottomed pot, over medium heat, bring the wine, broth, and lemon juice to a simmer. Immediately reduce the heat to low, then whisk in the cheese mixture, small handfuls at a time, until it's smooth and creamy. Whisk in the nutmeg, then transfer to a warmed serving dish or fondue pot.
• Arrange the "Dippers" items on a platter or serving board. Serve with the fondue and skewers.

CHEESE FONDUE WITH A TWIST

Steps:

• Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
• Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.

GOUDA CHEESE FONDUE WITH HERBED CROSTINI

Steps:

• Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
• Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.
• Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.

GOUDA FONDUE

Steps:

• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

SMOKED GOUDA FONDUE WITH BACON AND ALMONDS

Steps:

• Broil or fry the bacon until crisp. Drain, cool, and chop.
• Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

NORWEGIAN GOUDA FONDUE

Steps:

• Dippers:
• Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears
• Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.