Swiss Cheese Fondue With English Stilton Recipes

SIMPLE SWISS CHEESE FONDUE

Steps:

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

SWISS FONDUE

Steps:

• Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
• Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

STILTON AND SAUTERNES FONDUE

Steps:

• Vigorously rub the inside of a fondue pot or a 2-quart saucepan with garlic; and discard. Add the Sauternes, and bring to a boil over medium heat.
• Meanwhile, in a small bowl, stir to combine the Stilton and cornstarch. Once the Sauternes has come to a boil, slowly add the Stilton mixture, while whisking constantly. Be sure each addition is completely melted and incorporated before adding more. Once all of the cheese has been added, cook for 1 minute more. Whisk in creme fraiche, and season with salt and pepper. Remove from heat, and serve immediately with bread, potatoes, beef tips, or pickled vegetables, as desired.

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.