I think it goes without saying how I feel about cheese.
Which means it should go without saying how I feel about fondue.
I’m going to tell you anyway. Surprised? Didn’t think so.
Fondue is one of my favorite things in the universe. I know, I know, I say that about, well… just about everything. But this time I truly mean it. My mom would make us fondue once in a blue moon when I was younger. I adored it. She probably made it less than once a year but I bet I hounded her to make it multiple times a month. Seriously, nothing beat those bread cubes dipped in that melty cheese.
If she taught me anything, it’s that going to school for music in the 70s taught you how to make fantastic fondue. Take that as you will.
I realize that these are quite possibly the most boring pictures of goat cheese fondue, ever. I also completely forget to put the lid on my little fondue pot. It’s just some plain white cheese and bread, but let’s act all cliche and say that looks can be deceiving. Because they can! This is gooey goat cheese with crumbled fried sage, and we are talking about sage fried in butter. Um, hello lover.
And I know what you’re about to ask me.
Yes, you. I soooo know you.
You’re about to say… “I don’t really like goat cheese so can I use another cheese?”
Um. No. Not here. This is goat cheese fondue. Goat cheese freaking fondue.
If you love fondue but don’t like this cheese of the goat (I can understand, we can still be friends), try the super old school method listed at the bottom of the recipe that I shared years ago for traditional fondue that uses cheeses that will most likely take four different trips to random grocery stores to find. That was a mouthful. It is so totally worth it. I swear.
And so is this.
2 garlic cloves, finely minced or pressed
3/4 cup dry white wine
3/4 cup heavy cream
16 ounces goat cheese
a pinch each of salt, pepper and nutmeg
for dipping: bread, apples, fresh vegetables
10-15 sage leaves
3 tablespoons unsalted butter
1 teaspoon olive oil
In a small sauce pan, add white wine and garlic. Bring to a simmer and add heavy cream, stirring well then add in goat cheese. Turn the heat down to low and stir for 8-10 minutes until cheese is fully melted. Add in a pinch each of salt, pepper and nutmeg then taste and season more if desired.
While the goat cheese is melting, heat a skillet over medium heat and add olive oil and butter. Once melted and bubbling, add in sage leaves and fry for a minute or two, being careful not to let the butter burn. Remove and let drain on a paper towel.
To serve, crumble a few sage leaves into the fondue, stirring well, and place the remaining leaves on top. Serve with bread, fruit and vegetables.
[adapted from my mom's old fondue recipe]
You should probably also make some cupcake fondue. Because who doesn’t want THAT?