Organic Cheese Fondue

A delicious and sustainable cheese fondue recipe with organic ingredients created by the traditional Dutch company Vandersterre.

Credit for the mouthwatering picture above: Vandersterre, a brand of Vandersterre Holland B.V.

Ingredients (for 4 persons)

• 400 g (14.11 oz.) Goat Gouda Cheese (organic), grated
• 400 g (14.11 oz.) Cheddar Cheese (organic), grated
• 50 g (1.76 oz.) flour (organic)
• 1 garlic clove (organic)
• 50 g (1.76 oz.) unsalted butter (organic)
• 350 ml (11.84 fl. oz.) white wine (organic)
• 250 ml (8.45 fl. oz.) whole milk (organic)
• Handful of fresh chives (organic)
• Salt and pepper

For dipping

• 250 g (8.82 oz.) pasta
• 250 g (8.82 oz.) sweet potato
• 250 g (8.82 oz.) parsnip
• 250 g (8.82 oz.) cauliflower florets
• 250 g (8.82 oz.) Belgian endives
• 1 jar of cocktail onions

Materials

• BOSKA fondue set
• Serving bowls

Preparation

1. Start by preparing all the dippers. Boil the pasta according to the instructions on the package.
2. Peel the sweet potatoes and parsnip and cut them into cubes of around 2 cm (0.8 in.). Boil both the potato and parsnip cubes for 12 minutes. Set aside in serving bowls. Cut out the hard white core in the center of the Belgian endives and remove the outermost leaves.
3. Pluck the leaves off the Belgian endives. Briefly blanch the cauliflower florets and endive leaves in boiling water (2 minutes). Immerse them in cold water immediately afterwards. Slice the bread and place the slices together with the cauliflower florets, endive leaves and cocktail onions in serving bowls.
4. Melt the butter in a fondue pot, stirring continuously. Crush the garlic clove and sauté it briefly. Do not allow to brown. Stir in the flour with a whisk until it is completely dissolved in the butter. Add the wine and milk and stir well. Bring to a boil.
5. Right before it starts to boil, turn off the heat and gradually stir in the cheese until completely melted. Taste the cheese fondue and add extra salt and pepper if necessary. Sprinkle with some fresh chives and serve with the dippers. Enjoy!

Want to prepare the dish for more or fewer people?

• 2 persons: use 200 g (7.05 oz.) Goat Gouda Cheese, 200 g (7.05 oz.) Cheddar Cheese, 25 g (0.88 oz.) flour, 25 g (0.88 oz.) butter, 175 ml (5.92 fl. oz.) white wine and 125 ml (4.23 fl. oz.) milk.
• 8 persons: use 800 g (28.22 oz.) Goat Gouda Cheese, 800 g (28.22 oz.) Cheddar Cheese, 100 g (3.53 oz.) flour, 100 g (3.53 oz.) butter, 700 ml (23.67 fl. oz.) white wine and 600 ml (20.29 fl. oz.) millk.