Gouda, old dutch master, and edam cheese fondue
Surprising creamy and tasty fondue, with a mix of Dutch type cheeses, easy and sure to impress your guests
2 cups Frico Gouda cheese, shredded
2 cups Frico Old Dutch Master cheese, shredded
2 cups Frico Edam cheese, shredded
1 garlic clove, halved crosswise
1 1/2 cups water
2 tablespoons lemon juice
1 tablespoon cornstarch
Rub in side of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add lemon and water to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and water in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir in to fondue.
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame.
