How To make Easy Cheddar Swiss Fondue
2 c Cheddar cheese, shredded
-(500mL) 2 c Swiss cheese, shredded(500m)
1/4 c All purpose flour (50mL)
1 1/4 c Dry white wine or beer
-(300mL) 3/4 ts Salt (3mL)
1 pn Garlic powder
Crusty French bread cubes Combine cheddar and Swiss cheeses in a bowl. Sprinkle with flour; toss lightly to coat. Heat wine, or beer, in a medium saucepan until simmering but not boiling; reduce heat to maintain temperature. Gradually add the cheese mixture, by small handfuls, stirring constantly after each addition until cheese melts (mixture will appear curdled at first but smooths our as more of the cheese mixture is added). Stir in salt and garlic powder. Transfer to a fondue pot and keep warm. Serve with bread cubes for dipping. Makes about 2 3/4c(675mL)
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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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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!
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
Fondue- Easy to Make Cheese Fondue
Fondue- Easy to Make Cheese Fondue
Our cheese Fondue recipe is easy to make at home.
You should not be intimidated to make Fondue. If you follow the instructions, you can make beautiful cheese Fondue in no time.
Our favorite cheeses for Fondue is Gruyere and Emmentaler. You can use any hard melting cheese. Another good cheese is Jarlsberg.
Recipe
Ingredients:
8 oz- Gruyere cheese- grated
8 oz- Emmentaler cheese- grated
1 ea= garlic clove
2 TBSP- corn starch
1 cup- dry white wine
1 tsp- lemon juice
1 TBSP- Kirsch (cherry brandy). This ingredient is often used, but I find it optional. I have made Fondue many times
without Kirsch and can be just as delicious without it.
pinch- nutmeg
pinch- dry mustard powder
1 ea- crunchy loaf bread cut in to bite size pieces. (Our choice here is baguette)
Method:
Rub the garlic clove all over your cooking vessel and discard.
After the cheese is grated, add the corn starch to the cheese and mix well.
Add the white wine and lemon juice to your cooking vessel and bring to a simmer.
Slowly add the cheese, one handful at a time and stir slowly until the cheese is completely melted
before adding another handful.
Once all of the cheese is melted and smooth, add Kirsch, nutmeg and mustard powder. Stir in to the mixture.
Keep the mixture warm on the cooktop.
Dip the bread pieces into the cheese and enjoy.
Notes:
You may use a fondue pot for serving, or you can just use the pot that it was made in. You will just have to keep on the cooktop to keep it warm.
Do not overheat the cheese as it may start to ball or get oily.
Maintain consistent heat during cooking.
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How to make Swiss Cheese Fondue
This is our all-time favorite recipe for an authentic Swiss cheese fondue that you can easily make at home!
Read the FULL BLOG POST here:
Recipe:
1 ½ pound (800g) cheese: Gruyere, Emmentaler and Vacherin Friburgeois (or Fontina)
1 garlic clove
1 ⅓ cup (300ml) light white wine
4 tsp potato starch
¼ cup (60ml) Kirsch-Likör (or water)
Bread for dipping cut in cubes
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