Gourmet Chef Wannabe 2016 — photo 85 of 112: Cheese fondue in a 15-ounce cast-iron melting pot sitting on the amazing and versatile 5" Folding Firebox Stove (first generation) with a lit Trangia Spirit Burner at the bottom.

Normally I make a moitié-moitié Fondue Suisse (follow the cheese fondue link above) made with equal portions of authentic Swiss Gruyère cheese and Trader Joe’s Fontina cheese (in place of the traditional Vacherin Fribourgeois which is not readily available in the U.S.). The rest of the ingredients are diced garlic, white wine, and a bit of corn starch dissolved in a small amount of kirsch.

For this experimental “fondue for one” I used only one type of cheese which is one of my favorites: Tillamook sharp cheddar. Instead of wine I used Bayern Pilsner beer, McMenamins Billy Whiskey in place of kirsch, and fine-​ground black pepper instead of diced garlic. This recipe was inspired by a similar dish I had at McMenamins. Like their version, I dipped homemade pretzel sticks instead of regular bread. My fondue was pretty good, but not as tasty as I had expected considering how much I like this cheese, beer and whiskey. In the end, I think the more traditional Swiss fondue described in the previous paragraph is better. August 2016.

Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article Cheese Fondue For One, Two Times.
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