Swiss Style Fondue Recipes

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 STYLE FONDUE

Steps:

• Use a ceramic fondue pot such as Caquelon.
• With ceramic fondue pot over heat source, add white wine and heat. Add 1/3 of each cheese and melt. Continue to add remaining cheese slowly. Be sure cheese is melted completely before adding more. When all of the cheese has been added and melted completely, add lemon juice, kirsch, nutmeg, cayenne and black pepper. Combine thoroughly.
• Dip pieces of bread into fondue and enjoy.

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.

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.

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.

GARLIC SWISS FONDUE

Steps:

• In a 1-1/2-qt. slow cooker, mix the first 6 ingredients. Cook, covered, on low 2 to 2-1/2 hours or until cheese is melted, stirring every 30 minutes. Serve warm with bread cubes and fruit.

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).