Cheese fondue (Andres's recipe). Bread, vegetable, and ham pieces dipped in melted cheese sauce with Jarlsberg, Emmenthaler, and Gruyere cheeses. We made this cheese fondue recipe tonight for Christmas Eve following the ingredients to the letter. Fondue is a fun and informal way to gather friends and family together. Cheese fondue (Andres's recipe)

You can have Cheese fondue (Andres's recipe) using 18 ingredients and 17 steps. Here is how you cook that.

Ingredients of Cheese fondue (Andres's recipe)
  1. You need 700 gr of Gruyere.
  2. It’s 350 gr of Emmental.
  3. Prepare 350 gr of Appenzel.
  4. You need 100 gr of Gorgonzola.
  5. Prepare 1 clove of garlic.
  6. It’s 1 glass of white wine.
  7. It’s 1 slosh of coñac (or sake!!).
  8. It’s 1 pinch of curry or nutmeg.
  9. You need of Dipping ingredients…..
  10. You need of Fresh pineapple chunks.
  11. You need of Apple chunks.
  12. It’s of Pickled onions.
  13. Prepare of Small gherkins.
  14. Prepare of Cherry tomatoes.
  15. It’s of Lychees.
  16. It’s of Bread from the day before.
  17. You need of Blanched carrots and asparagus.
  18. You need of Tiny potatoes.

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points. Why this recipe works: A combination of Emmentaler and Gruyère produces a not-too-expensive fondue with a rich, delicious flavor that's not. With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! Shake it off, and follow this easy, how-to-make cheese fondue recipe to add one more party skill to your already impressive repertoire.

Cheese fondue (Andres's recipe) instructions

  1. Get the cheeses together and start grating…. and grating…. and grating… and (have a sip of wine) grate some more……

  2. When the cheese is ready and your arm is really aching - you're ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished..

  3. Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later..

  4. Prepare the dipping ingredients..

  5. Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring.

  6. Stir, stir and stir.

  7. Stir some more, and when the cheese starts to melt add the gorgonzola.

  8. Start stirring making large 8 shapes with the spoon.

  9. Keep stirring eights and the mixture will get thicker. The oil on the top is normal - it's the fat that solid cheese has us happily oblivious to….

  10. Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon.

  11. When you have a smooth consistency, the fondue is ready to go on to its little burner..

  12. Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match..

  13. Put the fondue on the burner.

  14. Start dipping….

  15. And dipping……

  16. Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much)..

  17. Keep dipping and enjoy :-).

This easy cheese fondue recipe uses time-saving shortcuts like shredded Swiss cheese and ready-to-eat Alfredo pasta sauce. Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard. Add the wine and heat to boiling. This recipe is for an authentic Swiss cheese fondue. To commemorate this pretty big birthday for the site, I'm highlighting some of my favorite posts from the archives.