Promontory Fondue
Promontory Fondue
The word fondue comes the French word
fondre, which means “to melt.” Dating
back to 18th century, the Alpine people
made fondue as a way to use hard and dry
cheeses effected by winter storage.
The word fondue comes the French word
fondre, which means “to melt.” Dating
back to 18th century, the Alpine people
made fondue as a way to use hard and dry
cheeses effected by winter storage.
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1 pound grated Promontory
2 tablespoons of flour
1 cup ale, apple cider or dry white wine
1 teaspoon kosher salt
1 teaspoon dry mustard or Dijon mustard
1 clove of garlic
1 pound grated Promontory
2 tablespoons of flour
1 cup ale, apple cidar or dry white wine
1 teaspoon kosher salt
1 teaspoon dry mustard or Dijon mustard
1clove of garlic
Directions
Directions
In a fondue or heavy cast iron pot, crush garlic clove inside the pot and
rub the garlic oils around the inside of the pot. Next add the ale, salt and
mustard. Bring to a boil over medium-high heat. Decrease the heat to
medium-low and add the cheese mixture ½ cup at a time, stirring until
melted after each addition. Serve immediately.
In a fondue or heavy cast iron pot, crush garlic clove inside the pot and
rub the garlic oils around the inside of the pot. Next add the ale, salt and
mustard. Bring to a boil over medium-high heat. Decrease the heat to
medium-low and add the cheese mixture ½ cup at a time, stirring until
melted after each addition. Serve immediately.
Serve with rustic bread cubes, crackers, apple or pear chunks, sausages,
roasted or boiled potatoes.
Serve with rustic bread cubes, crackers, apple or pear chunks, sausages,
roasted or boiled potatoes.
Beverage suggestions
Beverage suggestions
Cooks Note
Cooks Note
Toss the cheese with the flour in the bowl and set aside.
Cider, black tea, ale or stout, sauvignon blanc, tawny port
Fondue can be made using any of the family of Beehive cheeses. Fresh
herbs, garlic, minced onions or tomato paste can make excellent additions
to your fondue.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese
Toss the cheese with the flour in the bowl and set aside.
Cider, black tea, ale or stout, sauvignon blanc, tawny port
Fondue can be made using any of the family of Beehive cheeses. Fresh
herbs, garlic, minced onions or tomato paste can make excellent additions
to your fondue.
beehivecheese.com - facebook.com/BeehiveCheese - @beehivecheese