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

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

With this easy cheese fondue recipe, the possibilities are endless and oh-so-tasty! It's a new, fun way to bring the family around the table as fall approaches. Shake it off, and follow this cheese fondue recipe to add one more party skill to your already impressive repertoire. Everyone will want to dip into this classic cheese fondue.

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 traditional cheese fondue recipe features both Emmental and Gruyère cheeses as well as a type of brandy called Kirschwasser (also called Kirsch), which is made from cherries. If you can't find Kirschwasser, you can substitute brandy or cognac. There's a reason cheese fondue never really goes out of style: It's delicious. The accouterments can be anything that benefits from a dip in some cheese: olive and walnut breads, apples and pears, salami, steamed broccoli and Special equipment: You will need a fondue pot for this recipe. Ceramic fondue pots are better for cheese fondue; use metal pots for chocolate fondue.