Comfort Fondue Cheese Board

Ingredients for 1 serving

Cheese Board

1 recipe Cheddar and Beer Fondue

1 recipe Double Crème Truffle Fondue

1 recipe Blue Cheese Fondue

1 recipe Pumpernickel Croutons, for serving

1 green apple, sliced

1 smoked kielbasa, warmed and sliced

1 grilled baguette, sliced

Cheddar and Beer Fondue

Makes 1 pint

2 1/2 cups Castello® Extra Mature Cheddar cheese, grated on the large holes of a box grater

1 1/2 tablespoons cornstarch

1 cup German lager-style beer

1 clove garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce, plus more to taste

1 tablespoon stadium mustard

Kosher salt and freshly ground black pepper

Castello® Double Crème Truffle Fondue

Makes 1 pint

1 cup Castello® Double Crème Truffle cheese, cut into cubes

1/2 tablespoon cornstarch

2 tablespoons butter

1 shallot, finely minced (about 2 tablespoons)

1/2 cup dry white wine

1 teaspoon fresh thyme, finely chopped

Blue Cheese Fondue

Makes 1 pint

2 tablespoons unsalted butter

2 tablespoons flour

1 1/4 cups whole milk, warmed

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne

Kosher salt and freshly ground black pepper

1 cup Castello® Extra Creamy Danish Blue cheese, broken into pieces

Kosher salt and freshly ground black pepper

Pumpernickel Croutons

Makes 1 quart

4 cups pumpernickel bread, cut in to large cubes

1/4 cup olive oil

1 large clove garlic, finely minced or grated on a microplane

1/4 teaspoon salt

Freshly ground black pepper

Comfort Fondue Cheese Board

Preparation

Cheese Board

Lay out the three fondues in a circle on a wooden board. Fill in the center with your favorite comforting dippers, pumpernickel croutons, sliced apples and/or pears and your favorite smoked kielbasa or sausage. Fill in the spaces with some grilled bread.

Cheddar and Beer Fondue

In a mixing bowl, combine the grated cheese and cornstarch. Bring the beer to a simmer in a fondue pot, then whisk in garlic, Worcestershire sauce, hot sauce and mustard. Simmer for 5 minutes. Gradually stir the cheese mixture into the beer mixture, whisking constantly. Cook and stir the mixture until all the cheese is melted, about 5 minutes. 

Castello® Double Crème Truffle Fondue

In a mixing bowl, combine the cubed cheese and cornstarch. Place a fondue pot over medium heat and add butter, followed by the shallot and a pinch of salt. Cook, stirring occasionally, until the shallot is soft and aromatic, about 3 minutes. Stir in wine and thyme, then bring to a simmer. Add the cheese mixture in handfuls and stir until completely melted. Season with salt and freshly ground black pepper.

Blue Cheese Fondue

In a medium saucepot, melt butter and whisk in flour. Cook for 1 to 2 minutes over medium heat, until golden. Whisk in milk and bring to a boil. Season with salt, pepper, nutmeg and cayenne, then reduce heat and simmer for 2 to 3 minutes until creamy and thickened. Whisk in blue cheese pieces. Stir until the cheese has melted. Serve immediately.

Pumpernickel Croutons

Heat the oven to 375 F. Add pumpernickel pieces to a mixing bowl along with the olive oil and garlic. Mix with your hands, coating all of the bread with the olive oil and ensuring garlic is evenly distributed. Season with salt and pepper. Pour onto a baking sheet, shaking out to an even layer. Bake for about 10 minutes, until golden and crisp. Remove from the oven to cool slightly and then serve with fondue.

Recipe courtesy of Michael Symon.

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