Cobly or Monteray Jack Fondue
Dive into the irresistibly creamy world of this Colby and Monterey Jack Fondue, a luxurious twist on the classic cheese fondue that's guaranteed to impress. Made with a perfect blend of shredded Colby and Monterey Jack cheeses, this recipe creates an ultra-smooth, melt-in-your-mouth dip with just the right hint of tanginess from dry white wine and fresh lemon juice. Seasoned with garlic, paprika, and a touch of black pepper, every bite is packed with bold, comforting flavors. The recipe is quick and easy, coming together in just 20 minutes, making it perfect for a cozy dinner, an appetizer for entertaining, or even a fun family night. Pair it with crusty bread cubes, crisp vegetables, or juicy fruit slices for endless dipping possibilities. Whether served in a classic fondue pot or right from the stovetop, this rich and velvety cheese fondue is sure to become your new go-to recipe for sharing and savoring.
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Recipe Information
Ingredients
- 225 grams Colby cheese, shredded
- 225 grams Monterey Jack cheese, shredded
- 180 ml Dry white wine
- 1 clove Garlic, minced
- 1 tablespoon Cornstarch
- 2 teaspoons Fresh lemon juice
- 0.5 teaspoons Ground paprika
- 0.25 teaspoons Freshly ground black pepper
- 500 grams Bread cubes, vegetables, or fruits for dipping (e.g., baguette, broccoli, apple slices)
Instructions
1. In a small bowl, toss the shredded Colby and Monterey Jack cheeses with the cornstarch until evenly coated. Set aside.
2. In a sturdy saucepan or fondue pot, heat the dry white wine over medium heat until it begins to simmer gently. Avoid boiling.
3. Add the minced garlic to the wine and stir for about 30 seconds, allowing the garlic to infuse its flavor.
4. Gradually add the shredded cheese mixture to the saucepan, stirring constantly in a figure-eight motion with a wooden spoon or silicone spatula. Allow each handful of cheese to melt completely before adding the next.
5. Once all the cheese has melted into a smooth, creamy consistency, stir in the fresh lemon juice, ground paprika, and freshly ground black pepper. Adjust seasoning to taste.
6. Reduce heat to low and maintain the fondue at a warm temperature, stirring occasionally to prevent sticking.
7. Serve the fondue immediately with skewers or fondue forks and your choice of bread cubes, steamed or raw vegetables, or fruit slices for dipping.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 27.1 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3487 mg | 268% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
