Easy Cheesy Fondue Ragu Recipes

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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

Categories     Appetizer

Time 25m

Number Of Ingredients 19

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

EASY CHEESY FONDUE #RAGU



Easy Cheesy Fondue #Ragu image

Ragú® Recipe Contest Entry. This is a fun recipe that can either be used as a meal or a great and different appetizer for your next party. The fondue incorporates Ragu Double Cheddar Sauce, Ragu Traditional Sauce and goat cheese; and dippers include tortellini, Italian sausage and polenta.

Provided by Sirbarney

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces tortellini
1 loaf Italian bread
12 ounces fresh Italian sausage, in casings
1 lb prepared refrigerated polenta
vegetable oil (for cooking)
1 split garlic clove
16 ounces Ragú® Pasta Sauce (double cheddar cheese sauce)
1 1/2 cups Ragú® Pasta Sauce (Old World Traditional)
4 ounces goat cheese
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly ground nutmeg

Steps:

  • To prepare dipping items:.
  • Tortellini: Prepare according to package directions.
  • Italian bread: Cut into 1-inch cubes.
  • Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.
  • Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters.
  • Note: Dipping items can be prepared in advanced and served hot or at room temperature.
  • To prepare fondue:.
  • Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy!
  • Serves 4 as a meal, more as appetizers.
  • Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.

Nutrition Facts : Calories 1188.5, Fat 42.6, SaturatedFat 17.4, Cholesterol 94.9, Sodium 2002.8, Carbohydrate 156.5, Fiber 11.6, Sugar 3.4, Protein 46

EASY CHEESY FONDUE WITH FINGERLING POTATOES, FRENCH BREAD AND SELECT VEGETABLES



Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound asparagus, trimmed of stems, tips reserved
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
12 cherry tomatoes
Cornichons or baby gherkin pickles
Marinated mushrooms
Pickled onions

Steps:

  • Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
  • Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
  • To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
  • To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
  • Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

CHEESE FONDUE



Cheese Fondue image

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Steps:

  • In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  • Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  • Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

BEEF RAGù RECIPE BY TASTY



Beef Ragù Recipe by Tasty image

Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley

Provided by Jody Duits

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

Steps:

  • Season the meat on all sides with salt and pepper.
  • Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
  • Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
  • Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
  • Pour in the wine and let it boil off and reduce until barely any remains in the pan.
  • Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
  • Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
  • Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
  • Remove the herb bundle and beef shank.
  • Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
  • Skim off any extra fat from the top of the ragu.
  • Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
  • Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
  • Add a handful of cheese and stir to melt into the sauce.
  • Garnish with more cheese and fresh parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams

CHEESE FONDUE



Cheese Fondue image

Intimidated by fondue? Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 5

Number Of Ingredients 9

2 cups shredded Swiss cheese (8 oz)
2 cups shredded Gruyère or Swiss cheese (8 oz)
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or nonalcoholic white wine
1 tablespoon lemon juice
3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
1 loaf (1 lb) French bread, cut into 1-inch pieces
Apple and pear slices, if desired

Steps:

  • In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
  • Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
  • Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
  • Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
  • Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Nutrition Facts : Calories 610, Carbohydrate 50 g, Cholesterol 90 mg, Fiber 3 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 1/2 g

CHEESY PIZZA FONDUE



Cheesy Pizza Fondue image

While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 5 cups.

Number Of Ingredients 8

1/2 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) pizza sauce
1-1/2 teaspoons dried basil or dried oregano
1/4 teaspoon garlic powder
2-1/2 cups shredded sharp cheddar cheese
1 cup shredded part-skim mozzarella cheese
Breadsticks, garlic toast and green peppers

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, basil and garlic powder. Reduce heat to low. Add cheeses; stir until melted. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with breadsticks, garlic toast and green peppers.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 86mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

HOMEMADE RAGU SAUCE



Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

  • In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BASIC FONDUE



Basic Fondue image

Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.

Provided by KATKRO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 15m

Yield 64

Number Of Ingredients 6

2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Steps:

  • In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Nutrition Facts : Calories 48.6 calories, Carbohydrate 0.9 g, Cholesterol 11.7 mg, Fat 3.7 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 71.5 mg, Sugar 0.4 g

EASY CHEESE FONDUE



Easy cheese fondue image

Using mild cheese means everyone in the family can enjoy this classic starter

Provided by Good Food team

Categories     Dinner, Starter

Time 40m

Number Of Ingredients 11

2 tbsp cider vinegar
1 tsp cornflour
250g cheddar , grated
250g gruyère , grated
3 tbsp crème fraîche
4 thick slices bread , such as sourdough, chopped into chunks
2 tbsp olive oil
2 carrots , cut into batons
2 peppers , deseeded and cut into strips
2 celery sticks, thickly sliced
200g pack mini salami or 1 thin salami cut into bite-size chunks

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it's nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
  • To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
  • To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

Nutrition Facts : Calories 374 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.48 milligram of sodium

REALLY EASY CHEESE FONDUE



Really easy cheese fondue image

This easy, indulgent cheddar and gruyère fondue has a splash of white wine and kirsch for a super simple treat to share with friends

Provided by Emma Freud

Categories     Cheese Course, Starter, Supper

Time 15m

Number Of Ingredients 6

125ml white wine
450g gruyère , grated
450g cheddar , grated
50ml kirsch
1 heaped tsp cornflour
small baguette , torn into chunks, to serve

Steps:

  • Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
  • Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.

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From webetutorial.com


10 BEST CHEESY RAGU DOUBLE CHEDDAR RECIPES - FOOD NEWS
Creamy Mac-N-Cheese 1 pkg. Set heat on fondue pot at 350 degrees. Cook noodles drain and season with spices. Stir in uncooked macaroni and cook 6 minutes or until tender. Bake 30 minutes at. Remove ground beef from skillet and set aside. Stir well and add to 9×13 baking pan. 1 jar 1 lb Ragu Cheesy Double Cheddar Sauce. Brown and drain hamburger.
From foodnewsnews.com


RAGU DOUBLE CHEDDAR CHEESE SAUCE RECIPES - SAUCEPROCLUB.COM
2022-01-27 Stir in uncooked macaroni and cook 6 minutes or until tender. Bake 30 minutes at. Remove ground beef from skillet and set aside. Stir well and add to 9×13 baking pan. 1 jar 1 lb Ragu Cheesy Double Cheddar Sauce. Brown and drain hamburger. Rub the inside of an electric fondue pot with garlic.
From sauceproclub.com


RAGU CHEESE RECIPES | DEPORECIPE.CO
2021-08-04 One Skillet Cheesy Penne With Meat Sauce Double cheddar mac and cheese recipe ragÚ philly cheesesteak rotini recipe honey and birch alfredo mac and cheese recipe ...
From deporecipe.co


CHEESE FONDUE | RICARDO
In a bowl, combine the cheese and flour. Pour the wine and kirsch in the fondue pot. Heat. Add the cheese and stir over low heat until the mixture is smooth. Season with pepper and nutmeg. Place on the fondue stand. Serve with apples, bread, cauliflower, potatoes, Grisons meat and cherry tomatoes.
From ricardocuisine.com


EASY CHEESY SKILLET LASAGNA - RAGU® - WORLDRECIPES.ORG
Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor. 607 calories; protein 30.6g; carbohydrates 34g; fat 38.5g; cholesterol 95.3mg; sodium 1280.1mg.
From worldrecipes.org


EASY PASTA RECIPES FOR THE WHOLE FAMILY | RAGÚ®
Quick & Easy Family Favorites Seasonal Favorites Vegetarian Dishes Meat Dishes Side Dishes. SAUCE STYLE. Tomato. Cheese. Pizza. SAUCES. Butter Parmesan Sauce Chunky Garden Vegetable Pasta Sauce Chunky Marinara Pasta Sauce Classic Alfredo Sauce Creamy Basil Alfredo Sauce Double Cheddar Sauce Garden Combination Sauce Hearty Traditional Sauce ...
From ragu.com


EASY RAGU RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat. Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft.
From stevehacks.com


AWESOMELY EASY SWISS FONDUE RECIPE - PINCH OF YUM
2016-11-16 Instructions. Whisk 1/2 cup of the white wine with the cornstarch. Run the cheese through a food processor or chop very, very finely to get small, even pieces. Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue). Discard the garlic.
From pinchofyum.com


HOW TO MAKE CHEESE FONDUE AND CHEESE FONDUE RECIPE
2016-01-07 Stir the fondue now and again in a figure of eight using a wooden spoon. Keeping it on the move will stop it becoming too lumpy and sticking to the bottom of the pot. If it gets too thick, stir in a little wine you’ve heated on the stove, but don’t ever let the fondue boil.
From olivemagazine.com


EASY RAGU PASTA SAUCE RECIPES - FOOD NEWS
Instructions. 1. Brown ground beef with onion in large nonstick skillet; drain, if desired. 2. Stir in sauce and bring to a boil. Reduce heat to low and simmer …
From foodnewsnews.com


EASY CHEESY FONDUE #RAGU RECIPE - FOOD.COM | RECIPE | EASY …
Feb 12, 2016 - Ragú® Recipe Contest Entry. This is a fun recipe that can either be used as a meal or a great and different appetizer for your next party. The fondue incorporates Ragu Double Cheddar Sauce, Ragu Traditional Sauce and goat cheese; and dippers include tortellini, Italian sausage and polenta.
From pinterest.com


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Top Asked Questions

What is the best way to make cheese fondue?
It's perfect with pieces of bread or vegetables. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
What do you think about cheese please fondue with ranch flavoring?
I think I'm partial to the recipe for Cheese Please Fondue with ranch flavoring. I was really excited to try this, but was frustrated with the grainy texture which I tried so hard to avoid by using lemon juice and stiring the cheese in well. I read Alton Brown's review on fondue and I think the key is LOW TEMP after adding the cheese.
How much Gruyere cheese do you use for fondue?
This was excellent, I doubled the recipe, I used 1/2 lb. Gruyere, 1/2 pound emmantel, and 1 lb of Jarlsberg cheese. This served 10 people for a fondue party. Make sure your fondue pot is double boiler style, or cheese may burn.
Is the fondue too cheesy?
Just read a review saying the FONDUE was thrown away for being "too cheesy." Too cheesy! Fondue. It's a CHEESE DIP. If you're not looking for something that tastes like cheese, don't make cheese fondue. Seriously.

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