Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cheese fondue. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Fondue is a fun and informal way to gather friends and family together. Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix!!
Cheese fondue is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Cheese fondue is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook cheese fondue using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Cheese fondue:
- Take Steaming of vegetables:
- Make ready 1 cauliflower, florets cut into smaller pieces
- Take 5-6 mushrooms, sliced
- Prepare Cheese fondue dip:
- Get 2 cloves garlic, crushed
- Prepare 20 g unsalted butter, room temperature
- Take 1 small bottle of white wine (370ml)
- Prepare Extra mature Gouda, grated
- Make ready Gruyere cheese, grated
- Get 6-7 slices Emmental cheese, sliced
- Get 1/8 teaspoon nutmeg (add more or less)
- Take 1/8 teaspoon ground white pepper (add more or less)
- Make ready 1 teaspoon cornflour (to thicken cheese mixture)
- Get Dash Cherry Kirsch (optional)
- Get 3 teaspoons water (added to cornflour)
- Make ready Serve fondue with:
- Take Steamed vegetables
- Make ready Continental meat selection
- Take Cornichons
- Prepare 3-4 white bread slices, sliced into chunks (or any bread of preference)
Indeed, combination-cheese fondues are more common than single-variety: the Valaisan fondue, on the extremely comprehensive Cheeses from Switzerland site calls for raclette and emmental. Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples. I don't suppose this is ever going to win plaudits from the World Health Organisation, but a cheese fondue is surely the stuff of dreams. In Switzerland, Fondue is Cheese Fondue.
Instructions to make Cheese fondue:
- For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
- Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
- Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
- Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
- Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
- In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
- Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
- Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!
Cheese fondue is a traditional Swiss dish that originated in the Alps, mainly in and around the canton of Valais (French) / Wallis (German). This easy cheese fondue recipe uses time-saving shortcuts like shredded Swiss cheese and ready-to-eat Alfredo pasta sauce. Cheese fondue is a rich and decadent Swiss dish that is the perfect meal for a special occasion. Its savory and creamy flavor make it a satisfying meal. Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points.
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