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The Cheese Nun In praise of biodiversity and traditional cheesemaking...
Cato Corner Farm Located on a 75 acre farm in the rolling hills of Colchester, CT, Cato Corner Farm has rapidly developed a reputation for making world class, farmstead cheeses...
Woodcock Farm A flock of East Freisian sheep graze contentedly on 45 acres of lush organic grasses in Weston, Vermont...
 
 

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Cooking with Artisan Made Foods

The best chefs are always looking for fresh ingredients for their seasonal food creations. Locally produced artisan made meats, cheeses, breads and vegetables can often be an excellent resource to ensure high quality and great taste while supporting local farms and small batch producers.

Artisan made foods are typically full of natural and fresh flavors and it takes special care by the chef to enhance these already delicious foods.

Here are some delicious fondue recipes we hope you enjoy!.

Fondue: Cheese fondue conjures up thoughts of ski trips and sitting around the fire at the end of the day with your family and friends, enjoying the conversation and eating something really delicious.

The word Fondue comes from the French word Fondre, which means to melt. It can be made from cheese (the classic recipe) but you can also enjoy meat or vegetable fondue or even chocolate fondue for dessert.

These days fondue has become a chance to experiment with many delicious flavors and many different styles of cheese at any time of the year. We hope that you enjoy some of the recipes below using many of the suggested delicious, artisanal cheeses.

Classic Cheese Fondue
½ lb Tarentaise Cheese
½ lb Vivace Bambino
1/2 lb Shelburne 2 Year Aged Cheddar
1 Clove Garlic
2 Cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch or CT Made Westford Hill Kirsch-Eau De Vie
¼ tsp White Pepper
Nutmeg and/or Parprika to taste.

Rub the inside of the fondue pot with the garlic clove - add clove to pot or discard. Heat up the white wine and lemon juice -  should be hot - but not boiling. Mix
cheese and flour in a bowl. Reduce heat to low and slowly add cheese and flour
while stirring.

To dip: Crusty bread cut into bite size cubes and vegetables - broccoli, cauliflower, bell peppers etc.

Tip: If fondue is too loose add more cheese.  If fondue is too stiff add more wine.


Alpine style Tarentaise from Thistle Hill Farm in VT.
(Photo-David McCaughan)

Variations - Champagne Fondue - substitute the white wine with a good dry sparkling wine or champagne and eliminate the Kirsch or eau de vie.

Tomato Fondue - mix in two finely chopped and seeded tomatoes just before serving.

Mexican Fondue
1 cup beer
1 tbs lemon juice
5 chili peppers (seeded and chopped)
½ bell pepper (seeded and chopped)
1 lb Taylor Farm Chipotle Gouda
2 tbs flour
½ tsp paprika
pinch cumin
salt to taste

Heat beer on high until it foams. Add lemon juice chili peppers and bell peppers. Reduce heat to medium. Mix Gouda with flour, paprika and cumin. Slowly stir cheese into beer. Salt to taste.

To dip : Tortilla chips.

 

Fondue cheeses (Tarentaise-VT, Vivace Bambino-CT, Shelburne Cheddar-VT, Chipotle Gouda-VT)


All of the above cheeses may be purchased from the AMNE online store.