Cheese Fondue

Après-ski and fondue go hand-in-hand! Serving fondue is such a fun winter tradition for fireside entertaining, even if you aren’t skiing! We all need fun winter activities, and this is one we should all get behind! You don’t even need a fancy fondue pot—just a skillet and some bamboo skewers. There are endless options of what to serve with your fondue: crudités, cornichons, steamed potatoes… Our favorites are colorful sliced peppers, apples, sausages and crusty bread. If you want to make it even quicker/easier - feel free to buy the already-prepared fondue cheese at the grocery store. All you have to do is cut open the package, pour it into the skillet, and heat it up! We hope all of you will incorporate some fondue fun into your winter fun!

1 garlic clove, peeled and cut in half
1 lb cheese, grated - we used Swiss and Gruyère but you can use any melty cheese combo you desire: cheddar, fontina, mozzarella, provolone
1 Tablespoons flour or cornstarch
2/3 cup white wine

Pepper strips, sliced apples, kielbasa slices and crusty baguette for serving.

Rub a cast-iron skillet with the cut side of the garlic. A smaller 8 or 10 inch skillet is ideal. (All we had at our ski house was a 12 inch and it still worked just fine).

Combine your grated cheese and flour.

Place skillet over medium low heat and add wine and bring to a simmer. Add a handful of grated cheese and stir constantly until melted. Add more cheese, a handful at a time, making sure each batch of cheese is completely melted before adding more. Stir until smooth- this takes a few minutes.

Serve right away directly from the skillet or pour into a fondue pot. If the cheese is not going to be consumed right away, a fondue pot is helpful. And if the cheese starts to harden, you can always rewarm it on the stove top or under the broiler for a minute.