Go Back
Grouse Cheese Fondue

Grouse Cheese Fondue

This rich and indulgent Grouse Cheese Fondue combines the gamey, nutty flavors of Grouse Cheese with the smoothness of Gruyère for a unique, savory dipping experience. Perfect for pairing with crusty bread, roasted vegetables, or even roasted grouse itself, this fondue will elevate any dinner gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: European, Swiss-inspired
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 200 Gram Grouse Cheese, grated (adds gamey, nutty flavors)
  • 150 Gram Gruyère cheese, grated (for a smooth, creamy texture)
  • 1 clove Garlic, minced (for a subtle garlic flavor)
  • 1 tbsp Lemon juice (helps with cheese melting)
  • 1 tbsp Cornstarch (helps thicken the fondue)
  • Freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional, adds warmth and depth)
  • Olive oil, for greasing the fondue pot

Equipment

  • Fondue pot (or a small heavy-bottomed pot)
  • Wooden spoon or silicone spatula
  • Cheese grater (for grating cheese)
  • Small bowls for dippers
  • Long forks (for dipping)

Method
 

Prepare the Pot:
  1. Lightly grease your fondue pot or heavy-bottomed saucepan with a bit of olive oil.
  2. If using a fondue pot, place it over a low heat source (stovetop or a candle warmer). This helps keep the fondue warm once prepared.
Melt the Garlic:
  1. Add the minced garlic to the greased pot and sauté over medium heat for about 1 minute, just enough to release the garlic’s aroma but not to burn it.
Prepare the Cheese Mixture:
  1. In a small bowl, combine the grated Grouse Cheese and Gruyère cheese. Toss the cheese with the cornstarch until evenly coated. This step will help the cheese melt smoothly without clumping.
Incorporate the Cheese:
  1. Gradually add the cheese mixture to the simmering wine, stirring constantly. Allow the cheese to melt slowly, ensuring it doesn’t separate or become stringy. Stir until smooth and creamy.
Season the Fondue:
  1. Add the lemon juice, black pepper, and a pinch of nutmeg (if using). Stir to combine. Taste and adjust seasoning, adding more pepper or a dash of salt if needed.
Serve the Fondue:
  1. Transfer the melted cheese mixture to a fondue pot (if not already in one) or serve directly from the saucepan.
  2. Keep the fondue warm over a low flame or a candle under the fondue pot.

Notes

 

  • Cheese Selection:
    The Grouse Cheese’s gamey, earthy flavor is complemented beautifully by the creaminess of Gruyère. If Grouse Cheese is unavailable, a mature cheddar or Gruyère alone will work as well, but it will lack that unique depth of flavor.
  • Non-Alcoholic Version:
    Substitute the dry white wine with vegetable broth or chicken stock for a non-alcoholic version of this fondue. This will give you a slightly different flavor profile but still a rich and creamy result.
  • Dippers:
    Serve the fondue with a variety of dippers: crusty bread cubes, roasted vegetables (e.g., potatoes, carrots, mushrooms), apple slices, and even roasted grouse pieces for a luxurious touch. For a gluten-free option, serve with gluten-free bread or vegetables.
  • Thickening Tips:
    The cornstarch helps stabilize the fondue and prevent the cheese from separating. If the fondue becomes too thick, you can add a little more wine or broth to adjust the consistency.
  • Storage:
    If you have any leftover fondue, let it cool and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a bit of wine or broth to restore its creamy texture.