Tillamook Vintage White Cheese Fondue Recipes
TILLAMOOK VINTAGE WHITE CHEESE FONDUE
Found this on the Tillamook website and am putting it here for safe keeping. I havent found a fondue recipe that calls for champagne before and am looking forward to trying this.
Provided by Julie Tremmel
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside.
- In a large saucepan, simmer champagne until it reduces to 1/2 cup. Add cream and return to simmer.
- Toss shredded cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Stirring until smooth and blended.
- Serve in a fondue pot surrounded by cubed bread.
Nutrition Facts : Calories 1017.4, Fat 79.7, SaturatedFat 49, Cholesterol 276.7, Sodium 873.6, Carbohydrate 46, Fiber 2.4, Sugar 1, Protein 24.1
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
TILLAMOOK AGED CHEDDAR MACARONI AND CHEESE
I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate
Provided by davinandkennard
Categories Cheese
Time 45m
Yield 15 cups, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan whisk together the whipping cream, flour and butter.
- Heat and whisk continuously until the sauce thickens, boils and is smooth.
- Allow to simmer and additional two minutes.
- Add 3/4 of the cheese, the English mustard, nutmeg, salt and pepper.
- Continue to stir constantly until the cheese is melted and the sauce is smooth.
- Add amount of sauce needed to the still warm al dente elbow macaroni.
- Allow to stand for at least an hour before baking.
- Preheat your oven to 350 degrees.
- Mix the fresh bread crumbs with the left over cheese and toss on top of the macaroni.
- Bake until bubbling through and the bread crumb topping is browned.
- Freeze remaining sauce.
Nutrition Facts : Calories 794.8, Fat 57.5, SaturatedFat 35.4, Cholesterol 185.8, Sodium 628.2, Carbohydrate 45.8, Fiber 2.2, Sugar 2.4, Protein 24.3
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