CHEESE FONDUE – HOW TO COOK SIMPLE CHEESE FONDUE RECIPE – Cheese fondue is the legendary Switzerland food served at the event a great meal, this food is a dish made from melted cheese (emmentaler and gruyère types of cheese) and other ingredients, such as garlic, white wine, cornstarch and often mixed with kirsch (cherry brandy). This meal is served at the table in a special ceramic pot called a Caquelon, with a small stove underneath it to keep fondue at a constant temperature.
Long handled fork used for bread into the hot cheese (so as not to lose the dough inside bread fondue). The term ‘ fondue ‘ is used to describe other dishes to dip food into a pot of hot liquids, such as fondue bourguignonne (beef dipped in hot oil) and chocolate fondue. If you want to enjoy cheese fondue, you can make it sedniri at home without having to go all the way to Switzerland. You’re curious Yes with a cheese fondue
FOR THE FONDUE:
- 1/3 pound firm alpine-style cheese — such as gruyere
- 1/3 pound fontina
- 1/3 pound gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine — such as Sauvignon Blanc
- 1 clove garlic — minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
ASSORTED FONDUE DIPPERS:
- Boiled baby new potatoes in their skins — quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms — wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples — such as Granny Smith
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!