Betsy and I went to a very fun birthday party a few weeks ago that was a fondue party – great idea for a party. A few people were in charge of bringing large quantities of cheese and everyone else brought booze or things to dip in the cheese.
The standard fondue recipe is normally based on Gruyere or some other swiss cheese mixed with white wine and cooked until melted and smooth. It’s very good, but also a bit on the pricey side.
So, I thought it would be fun to try to come up with a fondue-ish dish that’s a bit easier on the wallet but still delivers in the flavor department. This Port Wine Fondue recipe fit the bill.
The secret: Port wine cheese.
The second secret: Stout.
Port Wine Cheese Fondue
Equipment
- 1 Grater
Ingredients
- 24 ounces port wine cheese
- 1 12 ounce stout beer
- ½ teaspoon fresh nutmeg, grated
- Crusty bread for dipping
Instructions
- Pour stout into a medium pan and heat over medium heat.
- Once stout is steaming, start whisking in port wine cheese in 3 batches. Once one batch is melted, add the next one.
- Whisk the cheese regularly. It might look as if it is separating but eventually it will melt together with the stout and form a smooth dip.
- Add nutmeg and turn heat down to medium-low.
- Continue to simmer until fondue thickens, about 10 more minutes. Serve immediately with cubes of crusty bread. It reheats really well also.
Nutrition
Did you make this recipe?
Port Wine Fondue
Port Wine What?
Port wine cheese is not the most popular of cheeses and this is a huge travesty in my mind. Granted, it’s a bit on the processed side, but the ingredients aren’t all that bad.
It has things like cheddar cheese, cream, and yes… even port wine in it.
Normally, you just eat it at room temperature because it’s spreadable, but I figured it would be just as good melted in a big pot.
I made a bunch of this, but you could easily half the recipe.
Just for cost comparison, 8 ounces of port wine cheese will run you about $4 while 8 ounces of Gruyere will run you about A MORTGAGE PAYMENT.
Doing the Port Wine Fondue
This can barely be called a recipe. Basically you just toss all the ingredients in a pot and whisk them until they are smooth and melted. Done.
I used a whole bottle of good stout. You’re saving some money on the cheese. Don’t use Miller Lite to make this.
Put this over medium heat and just start adding the port wine cheese in chunks until it’s melted.
A whisk helps to stir everything well.
As your port wine cheese melts, it will go through this phase where it looks like maybe it’s separating. Don’t fret. Just keep whisking and eventually it will combine with the stout and be smooth and delicious.
The only other ingredient in this Port Wine Fondue besides cheese and beer is fresh nutmeg. It adds a nice, subtle spice flavor to the fondue.
I guess it’s optional, but if you happen to have some, grate it in.
That’s pretty much all there is too it. Once your nutmeg is in, just keep simmering the cheese sauce until it’s the thickness that you want.
I simmered mine for probably ten minutes, whisking pretty regularly, and then called it good.
You can serve this Port Wine Fondue with lots of stuff to dip, but cubes of good crusty bread were my personal favorite.
The nice thing about this fondue is that since you start with spreadable cheese, the fondue is actually useable even at room temperature.
This is not true for traditional fondue which turns into a big block of cheese if you take it off the burner for a few minutes.
I’m a huge fan of traditional fondue, but this Port Wine Fondue was a really delicious (and cheap) alternative.
Even if you’re not a Wall Street Executive, now you too can enjoy the fun of dipping things in melted cheese!
Ashrita
What would be an alternative for Port Wine Cheese? We don’t get it here in India!
Nick
Hmm… that’s a tough one. Any sort of spreadable, savory cheese would probably do the trick!
Ashrita
How about herbed cream cheese?
Nick
Yea… that might work. I would go for a lighter liquid though. Maybe white wine?
Dan
The price of gruyere makes me sad. also manchego. and talegio.
Bethany
I want some Manchego. I wonder if I can get a loan this late in the day.
Ashrita
Great! I’m gonna make this for the Valentines Day dinner date then! :)
[email protected]
What a great idea! And a funny post. Thanks!
Gayle
I was lamenting the price of Gruyere just yesterday with a gratin recipe at Kitchenette…. oh cheese, why must I budget for you so carefully!?!?
Also, it’s probably bad to eat this with a spoon, right? It surprisingly made me want some cheddar ale soup.
Lindsay
I’m from the Kaukauna area! That stuff was basically half of my diet in college…ugh.
Nick
Ummm… LUCKY!
Meister @ The Nervous Cook
Oh man, my mother always had port wine and Wheat Thins out at parties, so this post causes a strange visceral mouthwatery reaction that brings me straight back to my childhood. PORT WINE CHEESE!!
Matt
I was at Costco recently, and they have good Gruyere there for about $12/lb. That makes 8 oz only $2 more than this port wine cheese spread. Gruyere on grilled cheese with thin slices of tart apple = delicious :)
Stacie (Foodie2Shoes)
I used to love this stuff growing up — don’t think I’ve had it in years and now I totally want to go out and buy it. Too bad I’m in PA at the moment and there’s no 24 hour delis here….