Chalet In The Valley Cheese Fondue Recipes

CHEESE FONDUE

Cheese Fondue image

A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!

Provided by Erin Clarke / Well Plated

Time 25m

Number Of Ingredients 19

Ingredients

1/3 pound firm alpine-style cheese (such as gruyere)
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvignon Blanc)
1 clove garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Boiled baby new potatoes in their skins (quartered if large)
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (wiped clean and stems removed)
Cherry tomatoes
Sliced firm apples (such as Granny Smith)
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Steps:

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g

CHALET IN THE VALLEY CHEESE FONDUE

Chalet in the Valley Cheese Fondue image

I received an Ohio cookbook from Midwest Maven with this recipe from Cheff Jeff - Chalet Kitchen - Guggisberg Cheese Factory in Millersburg. It sounds really good and I wanted to share it with all of you! Preparation and cooking times are approximate, and do not include freezing time for cheese.

Provided by Lindas Busy Kitchen

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces guggisberg baby swiss cheese, shredded
4 ounces gruyere cheese, shredded
1 tablespoon cornstarch
1/2 garlic clove, minced
6 ounces sauterine wine (white)
2 tablespoons dry sherry

Steps:

Combine both cheeses and cornstarch, and freeze for at least one day. Thaw in refrigerator or microwave.
In a med. saucepan, saute garlic, then add Sauterne. Bring to a boil.
Whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
Stir in Sherry, reduce heat to a simmer. Place mixture in a fondue pot over med. to low heat.
Dip French bread cubes, bread or vegetable sticks.

Nutrition Facts : Calories 515.3, Fat 32.8, SaturatedFat 20.5, Cholesterol 109.4, Sodium 262.8, Carbohydrate 8.8, Sugar 1.9, Protein 31.4

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