Best 3 Cheese Lovers Fondue Recipes

Are you looking for a delectable and indulgent dish to share with friends and family? Look no further than cheese lovers fondue! This classic Swiss dish is a wonderful way to celebrate special occasions, cozy up on cold winter nights, or simply enjoy a delightful meal. With its rich, creamy texture and endless possibilities for dipping, cheese lovers fondue is sure to be a hit at your next gathering.

Here are our top 3 tried and tested recipes!

CHEESE FONDUE

Cheese Fondue image

Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruyï¿½re; serve it with chunks of bread and apples.

Provided by Tyler Florence

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Steps:

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

CHEESE LOVER'S FONDUE

Cheese Lover's Fondue image

French bread cubes and apples are the perfect cheese fondue dippers for this classic fondue, made with white wine and Swiss and Gruyere cheeses. It's a crowd-pleaser. -Linda Vogel, Elgin, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 cups.

Number Of Ingredients 11

Ingredients

4 teaspoons cornstarch, divided
1 tablespoon plus 1 cup dry white wine, divided
1-1/2 cups shredded Gruyere cheese
1-1/2 cups shredded Swiss cheese
1 garlic clove, peeled and halved
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon Worcestershire sauce
3 drops hot pepper sauce
Miniature smoked sausages, dill pickles and pretzels

Steps:

In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.

Nutrition Facts : Calories 196 calories, Fat 12g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

FOUR CHEESE FONDUE WITH ASSORTED DIPPERS

Four Cheese Fondue with Assorted Dippers image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 ounces freshly grated Emmental cheese
4 ounces freshly grated Havarti cheese
4 ounces freshly grated Monterey Jack cheese
2 ounces freshly grated Parmigiano-Reggiano
2 tablespoons cornstarch
1 cup dry and crisp white wine
3 tablespoons fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Pinch of freshly grated nutmeg
Kosher salt
Assorted dippers, such as bread cubes, cherry tomatoes, cubed apple, sliced fennel and roasted vegetables

Steps:

Add the cheeses and cornstarch to a medium-size bowl. Using clean hands, toss the cheese with cornstarch to combine.
Add the wine, lemon juice, mustard, garlic powder and a pinch of nutmeg to a fondue pot or a heavy bottom ceramic saucepan. Whisk to combine and bring to a simmer over medium-low heat. Gradually add the cheeses in cup-size increments, being sure to let the cheese completely melt before adding more. Avoid over-stirring, as it could make the fondue stringy. Add salt to taste.
Keep warm in a fondue pot and serve immediately. Use fondue forks or wooden skewers to dip dippers into fondue.

Tips:

Choose the right cheese: For a classic fondue, use a blend of Swiss cheeses, such as Gruyère, Emmental, and Appenzeller. You can also add other cheeses, such as cheddar, fontina, or Parmesan, to create a unique flavor.
Grate the cheese finely: This will help it melt smoothly and evenly.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the fondue from burning.
Cook the fondue slowly: Bring the mixture to a simmer over low heat, stirring constantly until the cheese is melted and smooth.
Add flavorings and spices: You can add a variety of flavorings and spices to your fondue, such as garlic, nutmeg, paprika, or white pepper.
Serve with dipping items: Fondue is traditionally served with bread cubes, vegetables, or fruit. You can also serve it with meat, seafood, or pasta.
Keep the fondue warm: Fondue is best served warm, so keep it over a low flame or in a fondue pot.

Conclusion:

Fondue is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a party or a cozy night in. With a few simple tips, you can make a perfect fondue at home. So gather your friends and family, and enjoy a cheesy fondue feast!