FONDUE CHEESE GRUYERE RECIPES

Name: Cheese Fondue
Yield: Makes 6 servings
Ingredients: 1 garlic clove, halved crosswise; 1½ cups dry white wine; 1 tablespoon cornstarch; 2 teaspoons kirsch (optional); ½ pound Emmental cheese, coarsely grated (2 cups); ½ pound Gruyère, coarsely grated (2 cups)

CHEESE FONDUE RECIPE | EPICURIOUS

Cheese Fondue Recipe | Epicurious image

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Provided by The Gourmet Test Kitchen

Total Time 30 min

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 garlic clove, halved crosswise
1½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère, coarsely grated (2 cups)

Steps:

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

SWISS CHEESE FONDUE RECIPE - BBC FOOD

Swiss cheese fondue recipe - BBC Food image

Cheese, kirsch and a hint of garlic. How did this ever fall out of fashion? Pick up a fondue set at the charity shop and get stuck in.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 clove garlic, halved
290ml/½ pint white wine
1 tsp lemon juice
225g/8oz emmental cheese grated
225g/8oz gruyère cheese grated
1 tsp cornflour
1 tbsp kirsch (optional)
cubed bread pieces, for dipping

Steps:

Rub the inside of the fondue pot with the halves of garlic.
Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
Using the fondue prongs, dip the bread cubes into the cheese and serve.

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We have a secret ingredient that boosts the creaminess of this fondue and enhances the cheesy flavor. It’s cauliflower rice! The small pieces quickly steam until very tender, then get blended with a little cornstarch and nonfat evaporated milk before being combined with a splash of white wine and aged Gruyere cheese. If you’d rather use an immersion blender, make sure to take your time so the mixture gets as smooth as possible. Serve with your favorite veggies or make it a full meal by adding sausage, potatoes, and apples like we did here.
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