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Classic Cheese Fondue Recipe

Fondue is a fun meal whether for an intimate romantic meal for two or for a party. Classic Cheese Fondue is wonderful. It is important to use a good crusty bread that will hold up on the ork and swirling in the cheese. Please use good cheese like imported from Switzerland real Gruyeye and Emnenthaler . Serve with the same dry white wine. Classic Cheese Fondue picture

Summary

Preparation Time10 MinCooking Time10 Min

Ready In20 MinHealth IndexJust Enjoy

Servings4CuisineEuropean

CourseMain DishTasteSavour

FeelCheesyMethodBlended

SpecialityComplete MealMain IngredientCheese

Interest GroupParty

Recipe Story

This warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a "caquelon". Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten. Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple to prepare meal utilized ingredients that were found in most average homes.

Ingredients

	Shredded cheese	1/2 Pound
	1/2 lb Gruyeye (shredded)
	Garlic	1 Clove (5gm)
	Dry white wine	2 Cup (16 tbs)
	Cornstarch	1 Tablespoon
	Kirsch	3 Tablespoon
	Pepper white	1/4 Teaspoon
	Nutmeg - a pinch of freshly grated

Directions

Rub the inside of the fondue pot with the garlic clove
Heat up the White Wine - should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine

To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Optional - Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.

Comments

Comments: 3 | Add a Comment

Cheese India says :

I loved it! Cool dipping sauce.

Posted on: 14 August 2009 - 8:20am

shantihhh says :

Kirsch or Kirschwasser is a clear cherry liquer from Germany, Austria, France, and Switzerland. It is commonly used in fondue but also in some desserts. Other clear fruit waters are made of pears, apples, and are called as eaux de vie ("waters of life"), and are quite popular in Europe. These ruit brandies are ometimes sipped after dinner or used in various recipes. Slivovitz is a strong plum brandy that is popular in Serbia. It takes 150 pounds of plums to distill one bottle of Slivovitz. It is even taken at breakfast! Another one is Rakia in Greece. Shanti/Mary-Anne

Posted on: 17 February 2008 - 8:26pm