Classic Cheese Fondue - Food Wishes
Cheese fondue is one of those iconic recipes that I’ve never gotten around to filming. One of those reasons was the lack of a proper fondue set, but that changed after a trip to a second hand store. With that excuse gone, I was down to finding an authentic recipe that would be both easy, and foolproof. Enjoy!
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Swiss Cheese Fondue Recipe - made with two types of cheese
Swiss Cheese Fondue “moitié-moitié” (half gruyere cheese and half Freiburger Vacherin cheese)
Recipe for 2 servings
(272kcal/100g)
Ingredients:
1 piece “Gruyere” Cheese (200g)
1 piece “Freiburger Vacherin” Cheese (200g)
175ml White wine (165g)
1x Garlic, clove (8g)
1 tsp (level) Cornstarch (8g)
Pinch Nutmeg, grounded (0.1g)
1 tbsp Kirsch, Cherry brandy (8g)
1 Loaf Grey bread (300g)
Some freshly grounded black pepper.
Optional Ingredients:
Pickles: Pearl onions, gherkins or baby corn
Boiled potatoes or different kind of breads
Mushrooms, apple or pear pieces
Preparation method:
- Cut the bread into slices and then into bite sized cubes.
- Peel the garlic and cut it in half. Rubb out the fondue pot (Caquelon) with the garlic.
If you like a lot of garlic, cut the garlic into stripes or chop it and add it into the fondue pot.
- Remove the cheese rind and grate the cheese with a rough grater.
If you don’t have a greater just cut the cheese into small cubes, will take a little longer to melt but works just as fine.
- Add the cheese, corn starch and the white wine into the fondue pot with the garlic and mix everything with a wooden ladle.
- Put the fondue pot on the stove and cook it up on high heat while continuously stirring.
- Once the cheese boils, add the Kirsch and a pinch of grounded nutmeg.
(Nutmeg and Kirsch are optional).
- Remove the fondue pot from the stove and put it on a rechaud with a burner.
- Keep stirring in the fondue and don’t let it boil too much on the reachaud.
- Skewer the bread cubes on a fork and dip them into the fondue, enjoy with plenty of freshly ground black pepper and the other optional ingredients.
Notice:
- Caquelon is a cooking vessel of stoneware, ceramic, enameled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. You can use a normal pan to make fondue but be very careful with the heat and don’t put it over 50% heat. The cheese will burn very fast at the bottom of the pan.
- The teaspoon of corn starch should be level and not heaped.
- You can use various kind of cheeses for fondue (exept extra hard cheeses like Parmesan) almost any work.
For the classic «moitié-moitié» (means: half-half) Fondue we always use 1:1 Gruyere and Freiburger Vacherin cheese.
- Usually the fondue will burn a bit on the bottom of the caquelon. At the end you can remove these burned bits with a fork and enjoy them as well, many Swiss people love this part.
This cheese Fondue tastes best in the winter, in the Alps in a small Chalet with family or friends :)
Preparation time: 10min
Cooking time: 10min
Start to Finish: 20min
Shelf life:
If you have some leftover Fondue, just put it on a slice of bread and heat it up the next days in the oven, it will still be delicious.
Don’t try to clean the fondue pot or pan immediately after eating. Fill the pan to the top with cold water and let it soak overnight. The next day you can remove the burnt cheese easily.
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CHEESE FONDUE IN 10 MINUTES | Super Easy Recipe
My video shows you how to prepare cheese fondue in 10 minutes. A simple fondue recipe is foolproof and incredibly easy. I've tried several different cheese combinations over the years, but I keep coming back to the traditional pairing of aged Gruyere and Emmentaler cheese. Gruyere has a sharper, more assertive flavor while Emmentaler is more mild, has better melting qualities and helps to tame the Gruyere a bit. The cherry Kirshwasser is an optional ingredient, bit I highly recommend adding it just before serving your fondue.
There are only a small handful of ingredients in this recipe so make sure everything you buy is of high quality.
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CLASSIC CHEESE FONDUE (serves 4)
Gruyere Cheese, .75 lbs.
Emmentaler Cheese, .25 lbs.
Cornstarch, 2 tsp
Garlic, 1 clove
White Wine, dry, 1 cup
Cherry Kirshwasser, 1 tbsp (or to taste)
Nutmeg, to taste
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Easy Cheese Fondue Recipe
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INGREDIENTS
8 ounces Swiss cheese, shredded
4 ounces Gruyere cheese, shredded
1 clove garlic
1 cup dry white wine
1 tablespoon cornstarch
⅛ teaspoon nutmeg
pinch of pepper
1 green apple, sliced
1 loaf of sourdough bread, cubed
INSTRUCTIONS
1. Rub the bottom and sides of a medium pot with the cut sides of the garlic. Add wine to the pot and bring to a low simmer over medium-low heat.
2. Meanwhile, in a medium bowl, toss the shredded Swiss and Gruyere with cornstarch.
3. Reduce heat to low and slowly add cheese a handful at a time, stirring mixture in a figure 8 pattern until melted and smooth before adding more.
4. Stir in nutmeg and pepper until thoroughly combined.
5. Serve warm in a small fondue pot, plate with bread and apple slices for dipping.
How to Make Cheese Fondue | Cheese Recipes | Allrecipes.com
Get the top-rated recipe for Cheese Fondue at
See how easy it is to make a classic cheese fondue. Fragrant with garlic and white wine, you'll want to keep dipping in.
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How to Make Authentic Swiss Cheese Fondue
Here's a quick recipe for a delicious and authentic Swiss cheese fondue. You can also watch the full-length video here:
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