Rhinelander Fondue Recipes

SWISS CHEESE FONDUE RECIPE

Steps:

• In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. You must use a double boil or the cheese will burn.
• Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce. Additional wine may be added if the cheese mixture is too smooth. Remove from heat. NOTE: You may add more cheese or wine, as needed, to reach your desired consistency.
• To serve, pour prepared fondue in a previously heated heavy fondue pot. I have found, through experience and many different fondue pot over the years, that the electric fondue pots work the best. You sill have to watch that the pots don't get too hot. If you don't have a fondue pot, you could use a small crock pot or slow cooker instead.
• Serve immediately with bread slices or bread cubes for dipping with wooden picks or fondue forks for dipping. We like to serve this fondue with dark rye bread.
• Keep the fondue warm over as low heat as possible to avoid scorching the cheese.
• Serve the same dry white wine that you use for the fondue as a refreshment for your guest. Serves Many!

TAREK'S IRISH STOUT FONDUE

Steps:

• Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
• Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
• Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
• Season with black pepper to taste.

RHEINLANDER FONDUE

Steps:

• Grate cheese, bring water, wine, butter and seasonings to boil. Then add cheese and set in *double boiler. Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin add more cheese.) Dice bread into 2 inch squares and brown lightly in oven. *Must use double boiler or cheese will burn.

RHEINLANDER RESTAURANT CHEESE FONDUE

Steps:

• Grate the cheese.
• Bring water in the bottom of a double boiler to a boil.
• In the top pan of the double boiler bring the 2 cups water, wine, butter, and seasonings to a boil, then add the cheese and set pan on the top of the double boiler over the boiling water.
• Stir thoroughly with a wooden spoon until the cheese melts into a smooth, heavy sauce (if the fondue seems too thick, add additional wine; if it is too thin add additional grated cheese).
• Cut the bread into 2-inch squares and brown them lightly in the oven.
• Serve and enjoy!

ROCKHILL FONDUE

Steps:

• Combine the cheeses and toss with the cornstarch. Set aside. Bring the beer or wine to a simmer in a fondue pot. Stir the cheese blend into the simmering liquid, stirring occasionally until they melt into a smooth fondue.

HORST MAGER'S / GUSTAV'S FONDUE (RHINELANDER)

Steps:

• cut cheese stack into cubes.
• In bottom of double boiler, start water boiling.
• In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
• Place top of double boiler on bottom and place cheese cubes in wine mixture.
• Stir with wooden spoon until cheese completely melts.
• If too thick, add more wine.
• Place in fondue pot and keep hot.
• Serve with toasted rye and French bread, and a favorite sausage.
• Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
• Cut sausage into 1/2 inch slices and brown in skillet.
• Serve with fondue.
• This is also great with Apples, Celery, Cauliflower, use your imagination.