SWISS FONDUE
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
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
COTTAGE SWISS FONDUE
Make and share this Cottage Swiss Fondue recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheese, and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Warm milk with mustard added. Do not cover or boil.
- In blender puree cottage cheese then add to warmed milk.
- Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. When all cheese is melted and bubbly transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk and stir into fondue.
SWISS FONDUE WITH 4 CHEESES - AN AUTHENTIC RECIPE
My family lives on the border of Switzerland in France, and this recipe has been with them forever. I believe it to be a true Swiss Fondue recipe, and wanted to post it for those desiring an authentic taste. In searching the other recipes on Zaar, I was absolutely horrified by some of the ingredients... mustard, worcesterchire sauce, blue cheese!! I hope you enjoy this treasured recipe and the good times that it brings. Please note, that you may not be able to find Appenzeller cheese. You may substitute it by adding larger quantities of Gruyere and/or Emmentaler. Jarlsberg is a bit more mild and won't have the same punch that the others do. ***The formula is: 1/2 lb cheese per person, 1/4 cup of wine per person, 1 clove of garlic per person. Adjust accordingly for larger or smaller dinner parties. This recipe will serve 4. The cheese measurements are flexible and can go up or down by a few ounces or so... you don't need to be exact, but just follow the formula to be: Larger portion of Gruyere and Emmentaler, Smaller portion of Jarlsberg, and Smallest portion of Appenzeller. When purchasing the cheeses, remember that the rind will be cut off and will reduce the amounts of usable cheese by several ounces, so plan to buy a bit larger block of each.
Provided by Dans La Lune
Categories One Dish Meal
Time 1h25m
Yield 2 lbs cheese, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off all rinds from each cheese.
- Cut all of the cheeses into cubes.
- Place cubes in a medium pot (preferably ceramic like Le Creuset) and put on the stovetop just below medium heat.
- Pour the white wine over the cheese in the pot.
- Crush the 4 cloves of garlic into the pot.
- Stir the pot, turning up the heat SLIGHTLY if necessary to melt. Remember that the cheese takes a while to melt, and if you turn up the heat too high in a fit of impatience then you will scorch the bottom of the cheese and have black chunks floating around in it -- so be patient and keep stirring and folding so it does not burn the bottom!
- Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
- Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
- Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
- When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don't have the cheese oils sitting in pools on top of the cheese.
- Stir in the nutmeg.
- The fondue should be well blended, creamy, and thick but not stiff. Test by dipping a cube of bread -- If the cheese does not stick or soak into the bread then you may need to turn the heat up, being careful not to burn the bottom.
- On the otherhand, if it is too thin, be careful not to add too much cornstarch or else you will get stuck with a stiff fondue that is hard to dip into. Try lowering the heat or adding slightly more cornstarch (mixed with Kirschwasser or water first).
- When the ideal consistency is reached, place the pot over the flame on the tabletop and serve.
- Bon appetit!
Nutrition Facts : Calories 647.7, Fat 38.8, SaturatedFat 23.2, Cholesterol 128.2, Sodium 514, Carbohydrate 24.3, Fiber 0.9, Sugar 2.4, Protein 39.8
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