🧀 Why Fondue? Why ColoRouge?

This isn't just melted cheese in a pot. This is communal snacking at its finest. And when we swap in our award-winning ColoRouge, things get bold, earthy, and undeniably addictive. With a buttery paste and that signature reddish rind, ColoRouge brings a rich depth and playful funk that begs to be dipped into. 🍷🥖

Fondue traces its roots back to the Swiss Alps, a way for villagers to use up hardened cheese and stale bread during winter. We're not in the Alps—but we’ve got our own altitude, attitude, and flavor. Welcome to Colorado-style fondue.

🧂 Ingredients

• • 1 lb MouCo ColoRouge (rind removed, cubed)
  • 1 garlic clove, halved
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp kirsch (or substitute cherry juice + splash of brandy)
  • Pinch of nutmeg + freshly ground black pepper
  • Dippers: crusty bread cubes, sliced apples, blanched broccoli, roasted potatoes, kielbasa… you get the idea

👣 Instructions

1. 1. Rub the inside of a fondue pot (or heavy saucepan) with the cut garlic. Then toss it.
   2. Pour in the wine and lemon juice, and heat gently until just starting to bubble.
   3. Lower the heat and stir in the cheese a handful at a time, using a slow figure-eight motion. Be patient—this is cheese meditation.
   4. In a small bowl, mix the kirsch and cornstarch until smooth. Stir into the fondue.
   5. Continue to stir gently until silky and thick. Add nutmeg and black pepper to taste.
   6. Set the pot over a low flame or fondue burner. Keep warm, keep swirling.

🎯 Tips, Twists & Pairings

• • Cheese swap? Add a bit of Gruyère or Fontina for stretchier texture—but really, ColoRouge holds its own.
  • No kirsch? Try a splash of apple brandy or dry sherry. Or skip it and let the cheese speak louder.
  • Prep ahead: Cube your cheese and store airtight the day before for easy melt-and-go.
  • Drink pairings: Dry white wines, a crisp lager, or even kombucha if you’re going non-alcoholic.
  • Leftovers: Chill it, roll into balls, bread, and pan-fry. Fried fondue nuggets. You're welcome.

🥖 Fondue Etiquette, MouCo Style

• • Don't double dip—unless you're alone or among cheese‑forgiving friends.
  • If your bread falls in, you owe the group a story. (Or a drink. Or both.)
  • No forks in the pot while others are swirling. This is a dairy dance, not a fencing match.

Colorado comfort food. Alpine nostalgia. MouCo attitude. Get melting.