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.

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

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 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

CLASSIC SWISS THREE-CHEESE FONDUE



Classic Swiss Three-Cheese Fondue image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 garlic clove, 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 cups)
8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Appenzeller cheese, cut into cubes (about 1/2 cup)
4 teaspoons cornstarch
1 tablespoon kirsch
A few gratings of fresh nutmeg
Freshly ground pepper, to taste

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

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.

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