How To make Cheese Fondue 1
8 oz Natural Swiss cheese,diced
8 oz Gruyere cheese,diced
2 tb Flour
1 Clove garlic,halved
2 c Dry white wine
1 tb Lemon juice
3 tb Kirsch
French bread,1" cubes Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.
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Cheese Fondue | Basics with Babish
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CHEESE FONDUE!! Authentic Family Recipe How Swiss People Make it!
Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix! Here in Switzerland, you can go into any cheese store and ask for a moité-moité fondue, and they will automatically just grate the cheese for you in a machine and just put it in a bag. This is the pure cheese, which is why I have to add all the other ingredients. The mix in here is half Gruyères, half Vacherin cheese which is the classic mix. In an instant fondue mix, you just basically heat up the bag as everything is already inside, sometimes even pre-melted - in short: not nearly as good as the real deal!
Rest assured this is a very typical recipe, pretty much everyone I know in Switzerland makes some kind of a variation of this recipe. A similar recipe is even printed on the fondue bags when you buy it at a cheese store in Switzerland.
Regarding wine, there is no reason to substitute. Alcohol evaporates at high temperatures, so if you're worried about that, just cook it a bit longer and let it boil before enjoying. There is no substituting for the taste of the white wine and really no reason to do so. Trust me, no child is going to get drunk on this fondue! Swiss kids eat fondue all the time with the wine in, as the alcohol evaporates at high temperatures.
Ingredients for 2 people:
400g cheese (classic is half Gruyere, half Vacherin cheese)
1 clove garlic
150ml white wine
2 teaspoons corn starch
1-2 teaspoons Kirsch (cherry) or Pear schnapps
1 loaf of hearty country bread, cubed in bite-size pieces (Ruchbrot in Switzerland)
dash of fresh nutmeg
black pepper to taste
Enjoy your authentic Swiss fondue!
Easy Cheese Fondue Recipe
PSA: don't sleep on homemade fondue! Subscribe to my channel for more cozy ideas.
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 a Swiss Gruyere Cheese Fondue
In this video, James Schenk will teach you how to make an authentic Swiss cheese fondue using Gruyere.
You'll need a cheese fondue set and per person:
- 100 ml White Wine
- 200 grams Swiss Gruyere or 100 grams Emmental & 100 grams Gruyere
- 1 Garlic clove or more to taste
- 1 teaspoon of corn starch
- 1 small glass of Kirsch (25 to 50 ml)
- Pepper
- Paprika
- Nutmeg
- Italian Herbs/Basil and Oregano (if desired)
- White or Rye bread
Cheese Fondue Recipe and Tips - HoneysuckleCatering
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Ingredients:
½ pound each of gruyere and jarlsberg
1 cup of dry white wine
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
Directions:
First shred your cheese because this will make the melting process smoother and easier. In a small pot add your white wine and simmer on med low heat. Once it's hot, add in your flour and whisk it until it's dissolved and no lumps remain. Now, add your shredded cheeses one handful at a time. Then turn your burner down to low because you're looking for a slow and even melt. You don't want to burn or boil. Once it's melted, stir in your salt and nutmeg and then transfer the cheese dip to your fondue pot!
The trick to having an amazing fondue experience is having a variety of delicious things to dunk. Today, i'm using the typical bread cubes, but i'm also throwing in some roasted veggies like butternut squash and brussel sprouts. Some baby heirloom tomatoes for color, chicken & apple sausages, because you need to have some meat, and fruits that pair well with cheese like an apple! I like to arrange the food in pretty rows on a big platter next to the fondue pot.
Music by Aaron Prim
Thanks to J&G
© 2014 Honeysuckle Catering. All Rights Reserved.
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