#NationalCheeseFondueDay (Without the Pot)

Fondue has a day.

This is not a drill.

Fondue has a day.

And it’s too late to run out and buy a fondue pot. Don’t let that stop you.

Most great fondues have 4 ingredients:
1.5 cups wine or beer
4 cups cheese
1 whole clove garlic (and by one clove, we mean several, because 1 clove of garlic?)
2 tbsp. Cornstarch

You have 3 options for fondue pot-less cheese fondue:

1. Double-boiler Method: Simmer water in the base and then add wine OR beer and the WHOLE garlic clove(s). Add cheese and cornstarch by the handful while stirring constantly. Lumpy fondue is not great fondue.

2. The Crockpot Method: Dump ingredients in crockpot. Cover for an hour and a half, stirring every 15 minutes. Take the garlic out after the first 15 minutes. Uncover and serve.

3. The Thick-Based Pot Method: Arguably the best method. One, it’s wicked simple. Two, it actually produces the most consistent results. The most important thing to remember is to use a very, very low flame. Start with the wine/beer and garlic, and then add cheese and cornstarch by the handful.

And now that we have the method, we must talk about the possibilities.

Cheese/Wine/Beer Combos We Love:

Swiss and Dry White Wine

Cheddar and Stout

Blue Cheese and Irish Lager

Let us know about some of your favorite fondues! Or the ones that really, really haven’t worked out! (But mostly the ones that have, because share the fondue wisdom.)