Gouda Fondue

adapted from Ilana Simon's The Fondue Bible Gouda may be purchased with or without caraway seeds. They may be added separately or omitted. W-S Journal

Yield: 4 servings ( Serving Size: servings )
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Ingredients

  • 1/4 teaspoon(s) caraway seeds, optional
  • 2 teaspoon(s) cornstarch
  • Cubes of French, rye, pumpernickel or multigrain bread
  • Cucumber chunks, red and green pepper slices or pickled onions
  • 1 teaspoon(s) freshly squeezed lime juice
  • 1 teaspoon(s) freshly squeezed lime juice
  • 1 clove(s) garlic, halved
  • 6 ounce(s) grated Edam cheese
  • 6 ounce(s) grated Gouda
  • 2/3 cup(s) lager beer

Preparation

  1. 1. In a bowl, combine the cheeses, caraway and cornstarch.
  2. 2. Rub garlic around the inside of flameproof fondue pot or large saucepan. Discard garlic. Add beer and lime juice and bring to a simmer over medium heat.
  3. 3. Reduce heat to medium-low. Add cheese, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
  4. 4. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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