We recently fell in love with Sincerely, Brigitte’s cheeses and have been inspired to make tempting dishes with their delicious and all natural cheeses. After I was out all day with the kids, my husband decided to try his hand at making artisan cheese fondue with Sincerely, Brigitte’s cheeses. This would be perfect for a New Year’s Eve party or fun occasion.

This turned out to be so kid friendly — teach your kids gently dip their food into the fondue and watch small children to make sure they don’t get into the warmed cheese. Note: if you are gluten free, use a gluten free flour blend (we love Bob’s Red Mill) and use gluten free bread.

Ingredients:

1 cup shredded Blue Marble Cheddar from Sincerely, Brigitte Cheese

1.5 cup Garlic Basil Prairie Jack Cheese from Sincerely, Brigitte Cheese
1.5 cup Parsley Chive Prairie Jack Cheese from Sincerely, Brigitte Cheese
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or (can substitute with nonalcoholic white wine)
1 tablespoon lemon juice
3 tablespoons dry sherry, (you can also use brandy or nonalcoholic white wine)

To Dip into the Fondue
Apple slices
1 loaf (1 lb) French bread, cut into 1-inch pieces and toasted for a couple of minutes
Steamed cauliflower or broccoli

Directions:
1 Cut up cheeses. In resealable plastic food-storage bag, place cheeses and flour. Coat cheese with flour by shaking cheese and flour.
2 Add some garlic to the pot (you can use a fondue pot with this). Add wine. Simmer (don’t let it boil). Add lemon juice.
3 Add cheese mixture as you stir with a whisk over low heat, until melted. Stir in sherry.
4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm.
5 Spear bread and fruit with forks or skewers (any supermarket should carry wooden skewers).

Recipe adapted from Betty Crocker’s website.

Fondue for two.. er five. #sincerelybrigittecheese #sincerelybrigitte #cheese

A video posted by Nancy Johnson Horn (@themamamaven) on Dec 24, 2015 at 4:17pm PST

Artisan Cheese Fondue

Nancy Johnson Horn, The Mama Maven Blog

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings

Ingredients

1 cup shredded Blue Marble Cheddar from Sincerely Brigitte Cheese
1.5 cup Garlic Basil Prairie Jack Cheese from Sincerely Brigitte Cheese
1.5 cup Parsley Chive Prairie Jack Cheese from Sincerely Brigitte Cheese
2 tablespoons all-purpose flour
1 clove garlic cut in half
1 cup dry white wine or can substitute with nonalcoholic white wine
1 tablespoon lemon juice
3 tablespoons dry sherry (you can also use brandy or nonalcoholic white wine)
To Dip into the Fondue
Apple slices
1 loaf 1lb French bread, cut into 1-inch pieces and toasted for a couple of minutes
Steamed cauliflower or broccoli

Instructions

In resealable plastic food-storage bag, place cheeses and flour. Coat cheese with flour by shaking cheese and flour.
Add some garlic to the pot (you can use a fondue pot with this). Add wine. Simmer (don't let it boil). Add lemon juice.
Add cheese mixture as you stir with a whisk over low heat, until melted. Stir in sherry.
Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm.
Spear bread and fruit with forks or skewers (any supermarket should carry wooden skewers).