CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
FOUR CHEESE FONDUE SAUCE
Great for meats, bread and veggies to be dipped into. Its best to shred your own cheese rather than buying it pre shredded.
Provided by jaunna
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a gallon size ziplock baggie combine all four cheeses and the flour. Shake well.
- 2. In a large non stick pot or a fondue pot add the wine and lemon juice and bring to a simmer.
- 3. Add in Garlic, stir well.
- 4. Add in cheese/flour mixture slowly and stir but avoid stirring in a circle. I try to "stir" in a cross shape going up the pot and across the pot with the spoon- this will keep the cheese from forming into a ball and keeping it smooth. Cook until fully melted, watch it carefully to avoiding burning.
Nutrition Facts : Calories 134.6, Fat 8.3, SaturatedFat 5.1, Cholesterol 29.9, Sodium 128.9, Carbohydrate 2.6, Fiber 0.1, Sugar 0.6, Protein 7.9
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
FOUR-CHEESE FONDUE
Provided by Féd. producteurs de lait du Québec
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In a bowl, stir together cheese and cornstarch.Pour beer into a fondue pot over medium heat and bring almost to a boil, then reduce heat to very low.Add cheese mixture by handfuls, stirring until melted. Keep heat very low. Do not boil mixture.Stir mixture in a figure-eight motion with a wooden spoon until smooth and creamy.Stir in dill, pepper and sweet peppers.Spear pieces of baguette, sausage and dill pickle with forks, dip in fondue and enjoy!
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