Best 2 Classic Swiss Three Cheese Fondue Recipes
Indulge in the ultimate cheesy experience with our guide to the classic Swiss three-cheese fondue. Discover the secrets behind this timeless dish, from selecting the perfect cheese blend to achieving the ideal creamy texture. Elevate your fondue game with tips on choosing the right dippers and creating a memorable fondue party atmosphere. Whether you're a fondue enthusiast or a curious cook, this comprehensive guide will help you master the art of this Swiss delicacy.
Let's cook with our recipes!
CLASSIC SWISS THREE-CHEESE FONDUE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients
CLASSIC SWISS THREE-CHEESE FONDUE
From "Fondue: Great Food To Dip, Dunk, Savor, and Swirl", by Rick Rodgers. My husband makes this and I make the wheat-free bread and we also dip red and green apples. Other dippers could be boneless cooked chicken cubes, cooked garlic sausage or knockwurst, boiled new potatoes, blanched asparagus, broccoli, or cauliflower.
Provided by GinnyP
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
- Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
- A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
- The fondue can bubble gently, but do not boil.
- Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner.
- Serve immediately with dipping ingredients of your choice.
Tips:
- Choose the right cheese. The best cheeses for fondue are hard cheeses that melt well, such as Gruyère, Emmental, and Appenzeller. You can also use a combination of different cheeses, such as half Gruyère and half Emmental.
- Shred the cheese finely. This will help the cheese melt evenly and smoothly.
- Use a heavy-bottomed pot. This will help prevent the cheese from burning.
- Cook the fondue over low heat. This will help prevent the cheese from curdling.
- Stir the fondue constantly. This will help prevent the cheese from sticking to the bottom of the pot.
- Season the fondue to taste. You can add salt, pepper, garlic, nutmeg, or other spices to taste.
- Serve the fondue with a variety of dippers. Some popular dippers include bread, vegetables, and fruit.
Conclusion:
Swiss Three-Cheese Fondue is a delicious and easy-to-make dish that is perfect for a party or a special occasion. With its creamy texture and rich flavor, this fondue is sure to be a hit with everyone. So next time you're looking for a fun and festive dish to serve, give Swiss Three-Cheese Fondue a try!
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