Cucumber Dill Fondue

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Experiment and use any of the Longmont Dairy Select cheese varieties in this recipe.

1 cup dry white wine
1 grated garlic clove (For a milder garlic flavor, omit the garlic from the mixture and rub the pan with a garlic clove instead.)
1/2 pound (1, 8 oz. package) shredded Longmont Dairy Select Cucumber Dill Cheese
1/2 pound shredded Tillamook Colby Jack Cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (this may be adjusted according to taste. Some prefer less nutmeg.)
1-lb. loaf of French bread, cut into 1 inch cubes

Simmer grated garlic together with wine over a low flame in a saucepan on the stove. Toss the shredded cheese with the flour (this helps prevent flour lumps). Then, add Longmont Dairy Select Cucumber Dill Cheese and Tillamook Colby Jack Cheese, 1/4 pound at a time. Stir after each addition of cheese until melted.

When all the cheese has melted, stir in salt and nutmeg. Whisk to blend, if necessary. Transfer fondue into a fondue pot, and keep warm over a low flame. Serve immediately with cut-up French bread.

This fondue is also delicious served with a sliced vegetable platter. If the mixture gets too thick, add a couple of drops of lemon juice to keep the cheese mixture soft and smooth, if necessary. A small crock pot can be substituted for a fondue pot.

Inspired by a recipe on All
Adapted for Longmont Dairy Select Cheese