Swedish Cheese Fondue
This cozy fondue recipe showcases the smooth, creamy texture of our Gräddost combined with the nutty depth of Mästarost. Perfect for a gathering with friends and family.
Ingredients
- 200g Boxholm Gräddost, grated
- 200g Boxholm Mästarost, grated
- 1 clove garlic, halved
- 300ml dry white wine
- 1 tablespoon cornstarch
- 2 tablespoons kirsch (optional)
- Freshly ground black pepper
- Pinch of nutmeg
Instructions
- Rub the inside of a fondue pot with the cut garlic clove
- Add the wine and heat gently until it begins to simmer
- Gradually add the grated cheeses, stirring constantly in a figure-8 pattern
- Mix the cornstarch with the kirsch and stir into the fondue
- Season with pepper and nutmeg
- Keep warm over a low flame while serving
Serving Suggestions
Serve with:
- Cubed crusty bread
- Boiled new potatoes
- Blanched vegetables (broccoli, cauliflower)
- Apple slices
- Cured meats
Tip: If the fondue becomes too thick, add a splash of warm wine. If it's too thin, add more grated cheese.
