BEST CHEESE FOR CHEESE FONDUE RECIPES

Name: Classic Cheese Fondue
Total time: 15 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 small garlic clove, halved; 1 cup dry white wine; 3/4 pound Gruyère cheese, grated; 3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated; 1 1/2 tablespoons cornstarch; 1 to 2 tablespoons kirsch (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; Freshly grated nutmeg, to taste (optional); Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

CLASSIC CHEESE FONDUE RECIPE - NYT COOKING

Classic Cheese Fondue Recipe - NYT Cooking image

This traditional Swiss fondue – the sort you might have encountered in an Alpine ski lodge circa 1972 – calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Total Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 13 grams, CarbohydrateContent 4 grams, FatContent 36 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 22 grams, SodiumContent 861 milligrams, SugarContent 1 gram

KIDS CAN MAKE: CHEESE FONDUE RECIPE - FOOD NETWORK

Kids Can Make: Cheese Fondue Recipe - Food Network image

As an appetizer or main dish, this cheese fondue is a fun and interactive meal your little ones can help with. For both little and big kids: Let them help shred the cheese and stir it into the simmering apple juice, and choose and help prep all the dippers.

Provided by Food Network Kitchen

Categories appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings (3 cups dip)

Number Of Ingredients 16

Ingredients

2 cups filtered apple juice
1 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1/4 cup grated Parmesan
1/2 teaspoon country-style Dijon mustard
Kosher salt and freshly ground black pepper
1 baguette, torn into 1/2-inch chunks (about 8 cups)
2 crisp apples, cored and cut into 6 to 8 wedges each
2 cups baked potato tots
2 cups broccoli florets
2 cups cooked penne pasta
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup different-colored mixed grape and cherry tomatoes, halved
1 cup pretzel-style crisps or crackers
1/2 pound salami, cut into 1/2-inch chunks
1/2 cup cornichons or gherkins

Steps:

Bring the apple juice to a simmer in a medium saucepan over medium heat. Toss the Gruyere and cornstarch in a medium bowl. Add to the simmering juice by the scant handful, whisking constantly until smooth and letting the sauce come to a boil between additions, about 30 seconds. Remove the saucepan from the heat, stir in the Parmesan and mustard and season with 1/2 teaspoon salt and a few grinds of pepper. Pour into a serving bowl, and serve with the dippers of your choice.

More about "best cheese for cheese fondue recipes"

CLASSIC CHEESE FONDUE RECIPE - NYT COOKING

This traditional Swiss fondue – the sort you might have encountered in an Alpine ski lodge circa 1972 – calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine french
Calories 495 per serving

Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

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