Artisanal Stilton Fondue Recipes

SWISS CHEESE FONDUE WITH ENGLISH STILTON

Swiss Cheese Fondue with English Stilton image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 clove garlic
1 cup dry white wine
2/3 pound Swiss Emmenthal cheese, grated
2/3 pound Swiss Gruyere cheese, grated
1 tablespoon cornstarch
1/4 cup kirsch
Pepper
Nutmeg
5 ounces Stilton cheese
1 loaf French bread, cut into 1-inch cubes

Steps:

Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.

CHEESE FONDUE

Cheese Fondue image

Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

1 clove garlic, halved crosswise
1 1/2 cups apple cider or dry white wine
8 ounces Gruyere cheese, grated (3 cups)
8 ounces Emmental cheese, grated (3 cups)
8 ounces raclette cheese, grated (3 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground white pepper
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Steps:

Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

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