Classic Swiss Three Cheese Fondue Recipes

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THREE CHEESE FONDUE



Three Cheese Fondue image

When you think "1970s Party" you think fondue. Still, it defies logic that a pot full of melted cheese has been out of fashion for over 40 years. In these Instagram-obsessed times, could there possibly be something more attractive than putting a pot of sexy cheese in a room full of sexy people? Absolutely not. Call your friends over immediately, because it's time to get your #cheesevibes on.

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

2 cups shredded sharp Cheddar
2 cups shredded Gruyere
2 cups shredded Swiss cheese
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/2 cups Sauvignon Blanc, or any other dry white wine
1 tablespoon unsalted butter
1 tablespoon malt vinegar
2 cloves garlic
Serving suggestions: sliced apples and pears, roasted potatoes and bread chunks

Steps:

  • Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
  • Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
  • Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
  • Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.

CLASSIC SWISS THREE-CHEESE FONDUE



Classic Swiss Three-Cheese Fondue image

not set

Provided by BigOven Cooks

Categories     Appetizers

Time 30m

Yield 1

Number Of Ingredients 17

1 tb Fresh Lemon Juice
; 1/2 cups)
8 oz Emmentaler cheese; rind
; shredded (about 2
1 c Dry white wine
; discarded, and
1 Garlic clove; peeled
A few gratings of fresh
4 ts Cornstarch
; 1/2 cups)
3 oz Appenzeller cheese; cut into
; discarded, and
1 tb Kirsch
Freshly ground pepper; to
; (about 1/2 cup)
; shredded (about 2
8 oz Gruyere cheese; rind trimmed

Steps:

  • What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping. Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat. In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients. Yield: 4 to 6 servings Recipe by: COOKING LIVE SHOW #CL9275

Nutrition Facts : Calories 74 calories, Fat 0.0026666666624 g, Carbohydrate 8.37064582554496 g, Cholesterol 0 mg, Fiber 0.13950000001509 g, Protein 0.14195166664448 g, SaturatedFat 0.000479999999232 g, ServingSize 1 1 Serving (626g), Sodium 3.648749999232 mg, Sugar 8.23114582552987 g, TransFat 5.42101086242752E-20 g

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Provided by Patricia Heaton

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 10

12 ounces Gruyere cheese, grated
8 ounces Emmental or other imported Swiss cheese, grated
3 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 clove garlic, finely grated or minced
1/2 teaspoon powdered mustard
1/4 teaspoon freshly grated nutmeg
1 tablespoon cherry brandy, such as kirsch, optional
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears
For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears

Steps:

  • Toss the Gruyere and Emmental with the flour in a medium bowl.
  • Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
  • If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

CLASSIC FONDUE



Classic Fondue image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces raclette or Swiss cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 cup sauvignon blanc or other dry white wine
1 clove garlic, pressed
Zest of 1 lemon
1 tablespoon kirsch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Crusty Bread, recipe follows, for serving
2 Granny Smith apples, sliced, for serving
2 pears, sliced, for serving
1 loaf crusty bread

Steps:

  • Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
  • In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
  • Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
  • Preheat the oven to 350 degrees F.
  • Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

CLASSIC SWISS THREE-CHEESE FONDUE



Classic Swiss Three-Cheese Fondue image

From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.

Provided by GinnyP

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 clove garlic, peeled
1 cup dry white wine
1 tablespoon fresh lemon juice
8 ounces gruyere cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
8 ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
3 ounces Appenzeller cheese, cut into small cubes (about 1/2 c)
4 teaspoons cornstarch
1 tablespoon kirsch
3 dashes fresh nutmeg
fresh ground pepper, to taste

Steps:

  • Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
  • Add the wine and lemon juice and bring to a bare simmer over medium heat.
  • In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
  • A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
  • The fondue can bubble gently, but do not boil.
  • Stir in the kirsch and season with the nutmeg and pepper.
  • Transfer to a cheese fondue pot and keep warm over a fondue burner.
  • Serve immediately with dipping ingredients of your choice.

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)



Authentic Original Traditional Swiss Fondue (Old World Recipe) image

Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes

Steps:

  • The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
  • In a medium sized bowl, combine the three cheeses and toss with the flour.
  • Rub the inside of the fondue pot with the garlic halves.
  • Add the wine and heat over medium heat until hot, but not boiling.
  • Stir in lemon juice and kirsch.
  • Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
  • Remove the pot from the heat and place over an alcohol safety burner on the table.
  • Adjust the burner flame so the fondue continues to bubble gently.
  • Serve with plenty of crusty bread cubes.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  • Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

SWISS FONDUE



Swiss Fondue image

My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.

Provided by Diana Moutsopoulos

Categories     Cheese Fondue

Time 30m

Yield 4

Number Of Ingredients 9

2 ½ cups shredded Gruyere cheese
2 ½ cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic, halved
1 ½ cups dry white wine
1 (8 inch) French bread, cubed
1 pound new potatoes, raw; baby potatoes
1 cup cornichons, finely chopped
1 cup pickled pearl onions

Steps:

  • Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
  • Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
  • Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

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