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Recipe – Traditional Cheese Fondue

April 20, 2010

Traditional Cheese Fondue Recipe

Take a step back in history and experience the tradition of Switzerland fondue with this original cheese fondue recipe.  Enjoy with guests or as a part of a romantic evening with soneone you love.

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INGREDIENTS

1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
1/2 lb grated Gruyere cheese
1/2 lb grated Emmentaler cheese
2 teaspoons cornstarch
1 tablespoon Kirsch
white pepper to taste
dry mustard to taste
nutmeg to taste
other seasonings if desired

1) Season your pot by cutting a fresh garlic clove in half and rubbing it on the inside of your pot. 

2) Put your pot on your stove and mix in your wine and lemon juice.  Heat to a very slow simmer.

3) Mix your shredded Gruyere and Emmentaler cheese into a bowl then sprinkle the cornstarch on top.  Toss until mixed and cheese is coated with cornstarch.

4) Slowly add cheese to the heated wine and lemon mixture one handful at a time, stirring slowly in a zig zag pattern until melted.  Be patient and take your time.  Do not overmix or you may cause the cheese to cool and get stringy. Let each handful melt completely before you add the next.  You do not want it to boil but a bubble now and then is fine.

5) Once all cheese is added, mix in the Kirsch, white pepper, nutmeg, and dry mustard if desired to taste.

6) Transfer your pot to your tabletop heat source and serve immediately with stale french bread, sour dough bread, or bagels cut into 1 inch cubes.  You can also try dipping fresh veggies like broccoli, carrots, asparagus, or any veggie you like with cheese!

TIP:  Sparkling cider, apple juice or champagne may be substituted for wine in fondue recipes.

TIP: If you do not want to grate your own blocks of cheese, call ahead to your deli.  They will usually grate your cheese for free.

TIP: Buy your bread the day before you serve it and leave it out on the counter.  This will cause the crust to harden.  A few hours before you serve it, cut your 1 inch cubes of french bread or sour dough bread so every piece has a crust.   (You will stab your fork through the crust to help keep it on your fork when you dip.)  If you leave your cut cubes out for a couple hours before serving it will harden a little more, also making it easier to stab and zig zag in your cheese without losing it.  (If eating “stale” bread does not sound appetizing, don’t worry!  Once you dip your bread in the cheese it will soften perfectly for eating.)

TIP:  You might enjoy blanching your veggies before serving them.  Just 2 minutes in boiling water will soften them and make them more enjoyable with your cheese fondue.

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