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Gruyere & Swiss Skillet Fondue

By on January 31, 2013
Gruyere & Swiss Cheese Skillet Fondue

Gruyere & Swiss Cheese Skillet Fondue

Who doesn’t love cheese?  Besides the lactose intolerant, everyone has a favorite cheese; whether it’s a slice of havarti on rye with Black Forest ham; a date stuffed with bleu cheese and wrapped in prosciutto; or even the simple American cheese on a grilled cheese sandwhich.  There is something for everyone.

For today’s pairing, we decided to make an ultra-rich version of fondue in a skillet with some traditional European cheeses;  Gruyere and Swiss.  We used Emmi, which is a famous Gruyere from Switzerland and, against all odds, a Swiss Cheese from the Central Coast of California called “Holey” Cow.  The Swiss is from Central Coast Creamery in Paso Robles and they craft amazingly rich and complex cheeses.

This pairs wonderfully Chardonnay and Pinot Noir.

Gruyere & Swiss Skillet Fondue

Makes 4 servings
Ingredients:
2 tablespoons extra-virgin olive oil
1 large garlic clove, finely minced
1-1/2 pounds Italian fontina, rind removed and small-diced
1/2 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper
crusty French baguette, for dipping
Instructions:
Position the oven rack 5 inches away from the heat element and preheat the broiler. In a 12-inch cast-iron skillet, drizzle in the olive oil and swirl to coat the bottom of the pan; sprinkle in the garlic; tumble in the cheese, season with the thyme and some salt and pepper. Broil until the cheese is melted and bubbly, about 5 to 7 minutes. Serve immediately with the bread.

 

Pairings (click to purchase)

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