Seaweed, truffle & other surprising cheese fondue combinations

Seaweed, truffle & other surprising cheese fondue combinations

Posted by Simone Strik on

Imagine you are walking outside, and you spot your house in the distance. The air is crisp, so you quickly zip up your jacket a little more. You start to pick up your pace. Once you reach the door, you take your cold hands out of your pockets and place the key in the lock. The door opens up and you feel the warmth of your home wrap around you like a soft blanket. You take in a deep breath. The smell of freshly baked bread, melting cheese and freshly ground herbs fills your nose. A true aroma explosion. Wonderful!

Sounds pretty good, right? Winter may be on its way - along with cold, gray and rainy days - but you certainly won't hear us complaining. The colder it gets outside, the nicer it is to enjoy the most delicious food inside together with family and friends. And there is no more fitting dish than ... that’s right! Cheese fondue.

To help spread our love for cheese fondue as far and wide as possible, we welcomed 14 food bloggers to our head office in Bodegraven (the Netherlands) today. During our #revampyourfondue event, the food bloggers were introduced to the endless possibilities of the cheese fondue. Kees Kromhout – also known as "the Cheesesmith of 't Gooi" - organized a delectable cheese fondue workshop, where he was eager to speak about some delicious flavor combinations.

Have you ever tried truffle tapenade on your cheese fondue? Or considered combining it with a seaweed salad? You will find three surprisingly delicious recipes below as well as tips from Kees Kromhout to try out at home. We enjoyed them all very much ourselves. We can't wait to see what you think!

Tips for the perfect cheese fondue

  • Allow the cheese to come to room temperature before using. Cold cheese separates more quickly, leaving you with a layer of fat on your cheese fondue. You can prevent this by removing the cheese from the fridge a few hours in advance.
  • When preparing the cheese fondue, add the grated cheese little by little and not all at once.
  • Don't rush it - take your time when making a cheese fondue. Heat the cheese fondue very slowly on low heat. This will prevent the cheese from separating.
  • Having cheese fondue for dinner? For small/average appetites, 200 grams (7 oz) of cheese per person should be enough. For big eaters, 250 grams (9 oz) per person is plenty.
  • You can adjust the kind of dippers you serve to suit the cheese fondue. Day-old French bread (baguette) tastes best with a cheese fondue. Fresh bread soaks up less wine. Stir the piece of bread well in the pot. Raw hams such as Coburger, Parma ham, Serrano and hard Italian sausages also taste delicious.

Boska Foodbloggersevent #revampyourfondue

Photo left: Kees Kromhout in a Boska apron

      Recipe 1: Goat cheese fondue with truffel tapenade

      Geitenkaasfondue met Truffeltapenade recept - Boska recept
      Fondue on this photo: Fondue Set Nero

      Ingredients for 800 grams (28 oz) of fondue

      • 600 g (21 oz) mature Dutch goat cheese (grated)
      • 1 Crottin Sevre et Belle (grated/cut)
      • 320 ml (1 cup) dry white wine, such as Sauvignon Blanc
      • 1 TB truffel tapenade (fresh)
      • 1 tsp cornstarch

      Serving suggestions

      • Sweet apple (wedges)
      • Ciabatta
      • Other dippers of your choice, such as (grilled) vegetables or raw ham

      Preparation

      1. Pour the wine into a fondue pot or other heat-resistant pot/ caquelon fondue pot and bring to a boil. Save a splash of wine for later.
      2. Set the stove on low. Stir in the cheese little by little and continue stirring until nice and smooth. Set the gas stove on high and bring the mixture to a boil.
      3. Allow the cornstarch to dissolve in the wine and then add it to the creamy cheese mixture. Continue heating the cheese. Don't be surprised if the fondue stays a little lumpy. That is due to the structure of the goat cheese.
      4. Stir in the truffle tapenade with the cheese fondue to taste.

      - Prefer to make 1000 grams (35 oz) of cheese fondue? Then use the following amounts of cheese and wine: 800 grams (28 oz) mature Dutch goat cheese, 2 Crottin Sevre et Belle and 400 ml (1.4 cup) Sauvignon Blanc.
      - Or do you want 400 grams (14 oz) of cheese fondue? We can make it happen! Simply halve the ingredients.

      Recipe 2: Skylger cheese fondue with seaweed

      Skylgerkaasfondue met zeewier - Boska recept
      Fondue on this photo: Fondue Set Pro

      Ingredients for 800 grams (28 oz) of fondue

      • 800 grams (28 oz) Skylger cheese (organic farmer’s cheese from Terschelling - Netherlands, grated)
      • 320 ml (1 cup) dry white wine
      • ½ lemon (squeezed)
      • 2 tsp cornstarch
      • 2 capfuls of Kirschwasser
      • Seaweed salad / Wakame (to taste)

      Serving suggestions

      • Day-old French bread
      • New potatoes
      • Tortilla chips
      • Other dippers of your choice, such as (grilled) vegetables or raw ham

      Preparation

      1. Pour the wine into a fondue pot or other heat-resistant pot/ caquelon fondue pot and bring to a boil.
      2. Set the stove on low and add the lemon juice. Stir in the cheese little by little and continue stirring until nice and smooth. Slowly bring the mixture to a boil again.
      3. Allow the cornstarch to dissolve in the kirschwasser and then add it to the cheese mixture. Continue heating the cheese.
      4. Stir in the seaweed salad with the cheese fondue to taste.

      - Prefer to make 1000 grams (35 oz) of cheese fondue? Then use the following amounts of cheese and wine: 1000 grams (35 oz) of Skylger cheese and 400 ml (1.4 cup) of dry white wine.
      - Or do you want 400 grams (14 oz) of cheese fondue? We can make it happen! Simply halve the ingredients.
      - Can't find Skylger cheese at the cheese shop? You can also use another spicy, mature farmer's cheese. But Skylger cheese is highly recommended!

      Recipe 3: Kees' Special Cheese Fondue

      Kees' Special Kaasfondue
      Fondue on this photo: Tapas Fondue Nero L

      Ingredients for 800 gram (28 oz) fondue

      • 200 g (7 oz) Kaltbach Emmental (grated)
      • 200 g (7 oz) Kaltbach Gruyere (grated)
      • 200 g (7 oz) Appenzeller Surchoix (grated)
      • 100 g (3.5 oz) (Vacherin) Mont d'Or (grated)
      • 100 g (3.5 oz) spicy Gorgonzola (grated)
      • 2 cloves of garlic
      • 320 ml (1 cup) dry white wine
      • ½ lemon (squeezed)
      • 2 tsp cornstarch
      • 2 capfuls of Kirschwasser
      • A pinch of nutmeg and pepper

      Serving suggestions

      • 2 baguettes or 1 large loaf of French bread
      • Other dippers of your choice, such as (grilled) vegetables or raw ham

      Preparation

      1. Crush the garlic into a fondue pot or other heat-resistant pot/ caquelon fondue pot.
      2. Add the wine. Bring the wine and garlic to a boil while stirring.
      3. Set the stove on low and add the lemon juice. Stir in the cheese little by little and continue stirring until nice and smooth. Slowly bring the mixture to a boil again.
      4. Allow the cornstarch to dissolve in the kirschwasser and then add it to the cheese mixture. Continue heating the cheese.
      5. Season the fondue with nutmeg and pepper to taste.

      - Prefer to make 1000 grams (35 oz) of cheese fondue? Then use the following amounts of cheese and wine: 250 grams (9 oz) of Emmental cheese, 250 grams (9 oz) of Gruyere cheese, 250 grams (9 oz) of Appenzeller Surchoix, 125 grams (4.5 oz) of Mont d'Or, 125 grams (4.5 oz) of spicy Gorgonzola and 400 ml (1.4 cup) of dry white wine.
      - Or do you prefer 400 grams (14 oz) of cheese fondue? We can make it happen! Simply halve the ingredients.
      - On a slightly lower budget? You can also use "standard" Emmental, Gruyere and Appenzeller cheeses. The Kalbach and Surchoix versions are aged longer, so they have more taste. That is why they are slightly more expensive than the standard versions.
      - Please note: the (Vacherin) Mont d'Or is seasonal and not available year round. It is a true winter cheese.