Christmas Eve Tradition – Cheese Fondue

This Christmas is meat free, of course. Thankfully, our Christmas Eve tradition doesn't have to change! Every year, my mom and I have cheese fondue for Christmas eve with baguette, apples, and pears for dipping. And let me just say, it is my favorite holiday tradition. We only make it this one night a year, which makes it really special.


We're having Christmas in California this year, so we have to improvise with the cheese selection. When in Pennsylvania, we make fondue using brick cheese. Yes, it's called "brick cheese." It's a Wisconsin cheese that melts really well and, you guessed it, is in a brick shape. Unfortunately, we've never been able to find it in California. So, we are substituting gruyere, swiss, and monterey jack this year. Yes, it takes three cheeses to replace the glorious brick cheese.

Cheese fondue, the California way:

Ingredients

• 3/4 lb monterey jack cheese
• 1/4 lb gruyere cheese
  
• 1/2 swiss cheese
  
• 1/2 bottle chenin blanc wine
• 1 clove of garlic
• 3 tbsp flour
• 1 tsp salt

Directions
Rub the inside of the pan you're going to use with the clove of garlic. Add the chenin blanc and heat until it steams. Grate all of the cheese and mix in the flour and salt. Slowly add the cheese mixture to the wine, whisking until smooth. Serve in a fondue pot, on low.


Pennsylvania/Midwest fondue:

• 3/4 lb brick cheese
• 3/4 lb monterey jack cheese
• 1/2 bottle chenin blanc wine
• 1 clove of garlic
• 3 tbsp flour
• 1 tsp salt
  

Follow the same directions.

Merry Christmas, Happy Chanukah, Happy Kwanza, Happy pagan holiday of your choice, etc.