Swiss Cheese Fondue Recipe - made with two types of cheese
Swiss Cheese Fondue “moitié-moitié” (half gruyere cheese and half Freiburger Vacherin cheese)
Recipe for 2 servings
(272kcal/100g)
Ingredients:
1 piece “Gruyere” Cheese (200g)
1 piece “Freiburger Vacherin” Cheese (200g)
175ml White wine (165g)
1x Garlic, clove (8g)
1 tsp (level) Cornstarch (8g)
Pinch Nutmeg, grounded (0.1g)
1 tbsp Kirsch, Cherry brandy (8g)
1 Loaf Grey bread (300g)
Some freshly grounded black pepper.
Optional Ingredients:
Pickles: Pearl onions, gherkins or baby corn
Boiled potatoes or different kind of breads
Mushrooms, apple or pear pieces
Preparation method:
- Cut the bread into slices and then into bite sized cubes.
- Peel the garlic and cut it in half. Rubb out the fondue pot (Caquelon) with the garlic.
If you like a lot of garlic, cut the garlic into stripes or chop it and add it into the fondue pot.
- Remove the cheese rind and grate the cheese with a rough grater.
If you don’t have a greater just cut the cheese into small cubes, will take a little longer to melt but works just as fine.
- Add the cheese, corn starch and the white wine into the fondue pot with the garlic and mix everything with a wooden ladle.
- Put the fondue pot on the stove and cook it up on high heat while continuously stirring.
- Once the cheese boils, add the Kirsch and a pinch of grounded nutmeg.
(Nutmeg and Kirsch are optional).
- Remove the fondue pot from the stove and put it on a rechaud with a burner.
- Keep stirring in the fondue and don’t let it boil too much on the reachaud.
- Skewer the bread cubes on a fork and dip them into the fondue, enjoy with plenty of freshly ground black pepper and the other optional ingredients.
Notice:
- Caquelon is a cooking vessel of stoneware, ceramic, enameled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. You can use a normal pan to make fondue but be very careful with the heat and don’t put it over 50% heat. The cheese will burn very fast at the bottom of the pan.
- The teaspoon of corn starch should be level and not heaped.
- You can use various kind of cheeses for fondue (exept extra hard cheeses like Parmesan) almost any work.
For the classic «moitié-moitié» (means: half-half) Fondue we always use 1:1 Gruyere and Freiburger Vacherin cheese.
- Usually the fondue will burn a bit on the bottom of the caquelon. At the end you can remove these burned bits with a fork and enjoy them as well, many Swiss people love this part.
This cheese Fondue tastes best in the winter, in the Alps in a small Chalet with family or friends :)
Preparation time: 10min
Cooking time: 10min
Start to Finish: 20min
Shelf life:
If you have some leftover Fondue, just put it on a slice of bread and heat it up the next days in the oven, it will still be delicious.
Don’t try to clean the fondue pot or pan immediately after eating. Fill the pan to the top with cold water and let it soak overnight. The next day you can remove the burnt cheese easily.
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Melting Pot Cheddar Cheese Fondue
You can make your own fondue just like they do at the Melting Pot. This recipe contains cheddar cheese, beer, garlic, and more.
You can find the exact recipe and ingredients at
Hi. This is Stephanie Manley, with CopyKat.com. Today, it's time to whip
out those old fondue pots because we're making Melting Pot Cheddar Cheese
Fondue. Let's get started.
We're going to begin making our fondue. We are going to start by adding our
two types of cheeses in one bowl, and then I'm going to add a little bit of
flour to this; this is going to help thicken up the fondue. You can just do
this with your hands. Turn up my fondue pot to a medium-high heat.
In our fondue pot we're going to take about 4 ounces of beer. Melting Pot
actually uses Coors Light, so be sure to grab some Coors Light for this. To
this, I am going to add a couple of tablespoons of garlic, because most
everything's better with garlic. Some Worcestershire sauce. I'm going to
add dry mustard to this. We're adding this so we can get all the flavor of
mustard without all of the liquid.
We're going to go ahead and give this a stir. It's starting to heat up, and
the garlic is starting to cook. I just want to let the garlic cook for a
moment or two before I actually add the cheese. This is cooking up just
fine, and now I am adding cheese. We're just going to stir and let that all
get nice and melt-y. It takes about 2 whole minutes to make fabulous fondue
here. It's time to try this fondue. That is really good. I think it's time
to put down the camera and enjoy fondue.
We've just made Melting Pot's Cheddar Cheese fondue. You can transform
yourself back to the '60s by enjoying this tasty treat. Be sure to
subscribe to my YouTube channel so you can see what's cooking next. While
you're at it, why don't you stop on by CopyKat.com?
Hi. I'm Stephanie Manley. Have you ever wondered how your favorite
restaurant makes that special dish? I've put together over 1,500 recipes
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so much more. Visit CopyKat.com, and discover recipes such as the Olive
Garden Alfredo sauce, Olive Garden Salad Dressing, and Hooters Fried
Pickles.
You've tried it in the restaurants, now make it at home.
Tres delicieux.
How To Make Cheese Fondue By Rachael
Rach shows you how to make fondue the way the Swiss do, with garlic + a touch of brandy.
Fondue- Easy to Make Cheese Fondue
Fondue- Easy to Make Cheese Fondue
Our cheese Fondue recipe is easy to make at home.
You should not be intimidated to make Fondue. If you follow the instructions, you can make beautiful cheese Fondue in no time.
Our favorite cheeses for Fondue is Gruyere and Emmentaler. You can use any hard melting cheese. Another good cheese is Jarlsberg.
Recipe
Ingredients:
8 oz- Gruyere cheese- grated
8 oz- Emmentaler cheese- grated
1 ea= garlic clove
2 TBSP- corn starch
1 cup- dry white wine
1 tsp- lemon juice
1 TBSP- Kirsch (cherry brandy). This ingredient is often used, but I find it optional. I have made Fondue many times
without Kirsch and can be just as delicious without it.
pinch- nutmeg
pinch- dry mustard powder
1 ea- crunchy loaf bread cut in to bite size pieces. (Our choice here is baguette)
Method:
Rub the garlic clove all over your cooking vessel and discard.
After the cheese is grated, add the corn starch to the cheese and mix well.
Add the white wine and lemon juice to your cooking vessel and bring to a simmer.
Slowly add the cheese, one handful at a time and stir slowly until the cheese is completely melted
before adding another handful.
Once all of the cheese is melted and smooth, add Kirsch, nutmeg and mustard powder. Stir in to the mixture.
Keep the mixture warm on the cooktop.
Dip the bread pieces into the cheese and enjoy.
Notes:
You may use a fondue pot for serving, or you can just use the pot that it was made in. You will just have to keep on the cooktop to keep it warm.
Do not overheat the cheese as it may start to ball or get oily.
Maintain consistent heat during cooking.
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Easy Cheese Fondue Recipe
PSA: don't sleep on homemade fondue! Subscribe to my channel for more cozy ideas.
INGREDIENTS
8 ounces Swiss cheese, shredded
4 ounces Gruyere cheese, shredded
1 clove garlic
1 cup dry white wine
1 tablespoon cornstarch
⅛ teaspoon nutmeg
pinch of pepper
1 green apple, sliced
1 loaf of sourdough bread, cubed
INSTRUCTIONS
1. Rub the bottom and sides of a medium pot with the cut sides of the garlic. Add wine to the pot and bring to a low simmer over medium-low heat.
2. Meanwhile, in a medium bowl, toss the shredded Swiss and Gruyere with cornstarch.
3. Reduce heat to low and slowly add cheese a handful at a time, stirring mixture in a figure 8 pattern until melted and smooth before adding more.
4. Stir in nutmeg and pepper until thoroughly combined.
5. Serve warm in a small fondue pot, plate with bread and apple slices for dipping.
Cheese Fondue Recipe | Good Housekeeping UK
The ultimate sharing treat to use up your leftover Christmas cheeses. Remove any rinds before melting, to ensure your fondue is smooth and creamy!
Ingredients:
1 tbsp. cornflour
300 ml (10 fl oz (½ pint)) dry white wine
1 large garlic clove, crushed
300 g (11oz) grated Gruyere cheese
100 g (3 ½oz) stilton, chopped
200 g (7oz) brie, chopped
FOR DIPPING:
Pigs in blankets
Roast potatoes
Crusty bread
Cornichons
Directions
In a fondue pot or heavy bottomed saucepan whisk the cornflour with the white wine and garlic, then cook over medium-low heat.
Add the cheeses, a handful at a time, and whisk in to melt. Bring to a gentle bubble and continue to whisk until smooth and thickened. Transfer to a warmed serving dish or pan and serve with pigs in blankets, potatoes, cornichons and crusty bread on the side for dipping.
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