German-Style Graze Board with Gouda Fondue
Okay – let’s talk grazing. This is my favorite way to eat – a little of this and a smear of that. Trying new combinations and flavors — and eating way, way, way too much.
In light of the fact that it’s October and that I’ve recently created a line of beer jellies (chocolate stout and citrusy lager) — I decided to create an Oktoberfest themed board.
What goes on the German-Style Graze Board?
- Bratwurst
- Kielbasa
- Sharp White Cheddar
- Creamy Horseradish
- Sweet & Sour Cabbage
- Sauerkrat
- Pretzels
- Whole Grain Mustard
- Stout & Lager Jelly (made by me)
- Gouda Fondue
- Diced Red Onions
The real star of the show!
The thing that’s so awesome about the graze board set up is that there are many, many “Stars of the Show”. The meats and cheeses and breads and condiments. It’s just all so very special and delicious.
Gouda Fondue of course!
All those bold, delicious flavors were what served as inspiration for this delicate, mild cheese fondue.
Not one flavor in the fondue overpowers or overshadows another. But trust me – it shines, oh boy – does it shine.
emily, ffay
It’s the perfect partner to the spicy bratwurst and the sour sauerkraut – the ideal companion for grainy mustard and salty pretzels. AND?? It’s practically foolproof, coming together in under 10 minutes.
Simply melt the butter and incorporate the thickeners. Add the dairy and heat through. Whisk in salt, paprika and cheese, stirring to melt. It’s that easy!
Gouda Fondue
- 2 T salted butter
- 1 T cornstarch
- 1 T flour
- 1 c heavy whipping cream
- 2 c whole milk
- pinch of sweet paprika (plus an extra pinch for garnish)
- 1/2 t sea salt
- 8 oz gouda (not smoked) , grated
In a medium saucepan over medium flame, melt butter and whisk in cornstarch and flour.
Add cream and milk, whisking vigorously to combine.
Whisk in salt, paprika and grated cheese. Stir to incorporate cheese as it melts. Add additional salt to taste if necessary.
Makes 3 cups
