Day 478 : How to Save / How to Splurge Dispatch # 17

Craving cheese fondue after yesterday's post on Artisanal but don't want to break the bank making it?

Most cheese fondues utilize a mixture of mountain cheeses and/or Cheddars, some add white wine, some add cornstarch, flour, milk, cider, and more. By adding in a mixture of cheeses, you can cut down the expense of strictly utilizing a lot of say Gruyere or Comte and create a more dynamic flavor profile.

1/3 lb of Cantal cheese (grated) -- France's answer to cheddar, tangy, buttery, and creamy. Traditionally found for around $10 a pound, it is a great way to dial up the cheesy punch in your melted deliciousness.

1/2 lb of Emmental cheese (grated) -- Swiss style cheese that is young, nutty, and easily "blendable." Traditionally found for about $7-8 a pound, it will add a cheesy weight to the fondue and bring the other elements of the fondue together.

1/4 lb of Tarentaise (grated) -- Vermont's answer to the French/Swiss Alpine cheeses. I always like to add a local cheese to represent the local terroir and create a more unique fondue profile.

1/4 lb of Gruyere (grated) -- I always like to add a bit of nice aged Gruyere to a fondue, but not that much, just enough to give your fondue that nice classic punch.

To liquefy the fondue, you either need to add white wine or milk, I find adding milk masks the taste of cheeses so I like to add a cup to a cup and a half of white wine. You could go with a South African Chenin Blanc for example which you can find for $8 a bottle. Add a dollop of cornstarch in as well because that will keep the wine and cheese together when they melt.

I also like to add some coarsely ground black pepper and some sea salt. Depending on my mood, adding some oregano, rosemary, thyme, and tarragon could be a nice herbal infusion. It is nice to go either the dried herb route or add in a diced clove of garlic or a shallot.

Yes there are a lot of ingredients involved in my fondue but I guarantee they function in excellent harmony. So next time you are in the mood for a fondue, try this mixture.