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For National Cheese Lovers Day [January 20] I wanted to make fondue. Even though I’m just getting over my “cheese hangover,” this girl has spirit and refuses to miss any reason to celebrate.

I asked hubby search the attic for our fondue pots; I knew I had at least two, maybe three. (Or he just told me he didn’t find them…he’s not a huge fan of too much cheese.)

No worries. You don’t need a fondue pot to make fondue. I’d learn this when my 11 y.o. and I had a mommy-daughter lunch at a local restaurant. They had skillet fondue on the menu. She doesn’t like cheese on her burgers, but loves grilled cheese. There was a 50/50 chance that she’d like it. She loved it.

Armed with Jarlsberg, Gruyere, and a rosemary jack from my farmers market, I was ready to make ooey gooey goodness; more like International Cheese Lovers Day.

One small problem. I didn’t have a cast iron skillet. Nothing that a quick trip to HomeGoods couldn’t solve. By using a skillet you don’t need to worry about having long fondue forks for dipping. The trick is to eat straight out of the oven. If the cheese hardens to quickly, pop it back in the oven to re-melt.

Adapting recipes from La Bonne Soupe (a restaurant in NYC) and Barefoot Contessa, the end result was awesome. I added some Olli Salumeria chorizo for a smokey taste. Omit salame if you just want cheese, cheese, glorious cheese.

skillet cheese fonduWhat you need:

Don’t have rosemary jack cheese? Use about 8 oz each of Jarlseberg and Gruyere and add some fresh rosemary. If you don’t have Devo Olive Oil on hand, sub with any EVOO.



What you need:

  • 4 garlic cloves, sliced
  • 1-2 tbs Devo Olive Oil Wild Mushroom and Sage EVOO
  • 5 oz Jarlsberg, sliced
  • 5 oz Gruyere, sliced
  • 5 oz rosemary jack cheese, sliced
  • 4 oz vegetable broth
  • 1 c white wine
  • pinch of baking soda
  • pinch of ground nutmeg
  • freshly ground sea salt and black pepper
  • 4 oz salame, chopped (hard salami)
  • 1 sm French baguette or other crusty bread
  • 2 apples, sliced into eighths

What you do:

  • Heat oven to 400°.

    layer cheese in skillet

    Overlap cheese in layers

  • Lightly coat med skillet with EVOO and warm over med high heat.
  • Add garlic and cook until golden, about 3-5 min.
  • Add wine and cook until bubbles form.
  • Add broth.
  • Add baking soda and nutmeg.
  • Season with salt and pepper.
  • Remove from heat.
  • Slowly lay the sliced cheese, overlapping, over the liquid to cover bottom of skillet.
  • Sprinkle salame on top of cheese.
  • Place skillet in oven on middle rack.
  • Cook until cheese has melted, 15-20 min.
  • Remove from oven and place on heat-proof trivet.
  • Grab your bread or apple and start dipping away.