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For Your Next Campfire, You Need This Skillet Fondue

Skillet Fondue
Serves 2
Gooey fondue next to the campfire has to be the ultimate treat. The fondue stays melty thanks to the heat-retaining cast iron skillet, but since it’s not over a constant flame it will cool eventually (so waste no time digging in.) Feel free to play around with cheese combinations—smoked cheddar boosts the campfire taste.
  1. 4 ounces Gruyère cheese, grated
  2. 4 ounces Emmentaler or young cheddar cheese, grated
  3. 2 teaspoons cornstarch
  4. 1 clove garlic
  5. ½ cup dry white wine
  6. 1 tablespoon whiskey
  7. Ground black pepper, to taste
  8. Dipping ingredients (try boiled potatoes, cauliflower, broccoli, carrots, sliced apples, bread, or salami)
  1. ►Toss cheeses with cornstarch to coat. Rub garlic clove inside a cast iron skillet, then finely chop and add to the skillet along with the wine and whiskey. Set over medium heat and bring to a boil, then lower temperature to a simmer. (Note: If you are cooking over a fire or a stove where you can’t control the temperature very well, skip the boiling and just bring the liquid to a simmer.)
  2. ►Slowly add cheese in small batches, constantly stirring. Keep stirring until all of the cheese is melted and the fondue has thickened. Make sure fondue does not boil.
  3. ►Remove from heat and serve immediately.
culture: the word on cheese https://culturecheesemag.com/
Photographed by Francine Zaslow.

Styled by Catrine Kelty.

Anna Brones

Cycling, zine-making, and general outdoorsmanship consume Anna Brones' time when she isn't writing or producing. Her home on the Puget Sound provides ample fodder for her art. When it comes to outdoor-friendly cheeses, Brones thinks Comté is a winner. "It's delicious, easy to pack, and can handle being stuffed at the bottom of a backpack," she says.

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