Cheese Fondue
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5.0
6 reviews
Excellent
Cheese Fondue
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Cheese Fondue is a part snack, part entertainment, and 100% cheesy retro fun. This fondue recipe makes it easy to prepare and serve with confidence.
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Ingredients
For the cheese fondue:
- 16 ounces gruyere cheese shredded (4 cups or 1 pound, see note 1)
- 8 ounces Swiss cheese shredded (2 cups or 1/2 pound)
- 2 tablespoons cornstarch
- 1 1/2 teaspoons dried mustard
- 1 clove garlic peeled and halved
- 2 1/4 cups dry white wine (see note 2)
- 2 tablespoons kirsch or brandy (see note 3)
- pinch ground nutmeg
- salt
For serving:
- crusty bread cut into cubes (see note 4)
- apples cut into chunks
- blanched broccoli and cauliflower
- Rosemary crackers
- Jalapeno peppers halved lengthwise and seeded (see note 5)
- cooked bacon finely chopped
Instructions
To make the cheese fondue:
- In a large bowl, add Gruyère cheese, Swiss cheese, cornstarch and mustard. Toss until cheese is evenly coated and set aside.
- Using the cut sides of the garlic clove, rub the bottom and lower half sides of a fondue pot or heavy saucepan. Add wine and bring to a rapid simmer (but not boiling).
- Stirring constantly, gradually stir in shredded cheeses one handful at a time until evenly melted and smooth. The mixture will continue to thicken (do not allow the cheese sauce to boil). Stir in Kirsch, nutmeg, and salt to taste and reduce temperature for serving.
To serve the cheese fondue:
- Serve the fondue directly from the fondue pot or saucepan surrounded by plenty of dippers such as crusty bread, blanched vegetables, sliced apples, sour pickles, and highly-flavorful crackers.
- Spear dippers with a fondue fork and swirl into the cheese in a "figure eight" motion to coat. If using a nonstick pot, due not along the fondue forks to touch and scratch the pot surface.
- To make cheese fondue poppers, dip halved, seeded jalapeños directly into the cheese sauce, remove to a plate, and sprinkle with crispy bacon bits.
Equipments used:
Notes
- Gruyère cheese: If you love ripe, pungent cheeses, seek out an imported, raw milk variety from Whole Foods or other specialty purveyor. Otherwise, mild Gruyères or alpine-style cheeses such as Emmental, Gouda, Fontina work really well too. Always shred or grate your cheese from the block rather than buying pre-shredded cheeses.
- ños: Slice these bad boys in half lengthwise, scoop out the seeds, and serve with a dish of cooked bacon bits for sprinkling (after you scoop up the cheese fondue with the pepper, of course).
- : Store leftover cheese covered in the refrigerator for up to 4 days.
- Fondue pot: I have and love this Cuisinart electric fondue pot. It's easy to use, a breeze to clean, and it works really well! It's the same one you see in the photos, and it comes with 8 skewers. The recipe is written for a stove-top version of fondue so anyone can make it.
- Gruyère cheese: If you love ripe, pungent cheeses, seek out an imported, raw milk variety from Whole Foods or other specialty purveyor. Otherwise, mild Gruyères or alpine-style cheeses such as Emmental, Gouda, Fontina work really well too. Always shred or grate your cheese from the block rather than buying pre-shredded cheeses.
- White wine: Choose a high-acid dry white wine such as Pinot Gris, Sauvignon Blanc, or an unoaked Chardonnay. An unoaked Chardonnay will have flavors that are crisp and refreshing such as citrus or apples. An oaked Chardonnay will have flavors that rich and round such as smokey, buttery, or vanilla. You want to the former for cheese fondue.
- Kirsch: Kirschwasser, or kirsch, is a clear, cherry-flavored distilled spirit from Germany. If you can’t find kirsch, swap in brandy or cognac but avoid cherry-flavored liqueurs which will be too sweet here.
- Crusty bread: Always leave the crusts on bread for cheese fondue; it's easier to spear bread with crust (it stays on the fork better).
- Jalapeños: Slice these bad boys in half lengthwise, scoop out the seeds, and serve with a dish of cooked bacon bits for sprinkling (after you scoop up the cheese fondue with the pepper, of course).
- Yield: This recipe makes about 8 servings, 4 ounces each (more or fewer servings depending on what else you serve at the same time).
- Storage: Store leftover cheese covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
4 ounces
Calories
409kcal
(20%)
Carbohydrates
4g
(1%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
89mg
(30%)
Sodium
461mg
(19%)
Potassium
116mg
(3%)
Fiber
0.03g
(0%)
Sugar
1g
(2%)
Vitamin A
773IU
(15%)
Vitamin C
0.1mg
(0%)
Calcium
832mg
(83%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8servings (4 ounces each)
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 4 ounces | |
| Calories | 409kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 89mg | 30% |
| Sodium | 461mg | 19% |
| Potassium | 116mg | 2% |
| Fiber | 0.03g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 773IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 832mg | 83% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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