Pilsen Port Swiss Fondue Recipes

AUTHENTIC SWISS FONDUE

Steps:

• Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
• Place dish over a gentle heat and warm.
• Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
• Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
• Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
• Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).

TRADITIONAL SWISS FONDUE

Steps:

• In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
• Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
• When cheese is melted, stir in kirsch.
• Sprinkle with nutmeg, and serve with french bread or potatoes.

MELTING POT SWISS CHEDDAR FONDUE

Steps:

• Mix cheeses with flour.
• Heat beer in fondue pot until steaming.
• Add Worcestershire, garlic, mustard and pepper; mix well.
• Add cheese and stir until melted.
• Use chunks of bread, veggies and apples for dipping in cheese mixture.

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

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.

SWISS FONDUE

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.