Best 6 Swiss Cheese Fondue Kaesefondue Recipes
Swiss cheese fondue, a national dish of Switzerland, is a delectable melted cheese dish served in a communal pot over a portable stove. Often prepared using a blend of Swiss cheeses like Gruyère and Emmental, it's characterized by its smooth, creamy texture, rich flavor, and gooey pull. This article presents a curated selection of the best Swiss cheese fondue recipes that capture the authentic flavors and techniques of this cherished dish. Whether you're a fondue enthusiast or looking to impress your family and friends with a delightful culinary experience, our carefully chosen recipes will guide you through the process of creating an unforgettable Swiss cheese fondue that will leave you wanting more.
Here are our top 6 tried and tested recipes!
SIMPLE SWISS CHEESE FONDUE
While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.
Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
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
SWISS CHEESE FONDUE (KAESEFONDUE)
Make and share this Swiss Cheese Fondue (Kaesefondue) recipe from Food.com.
Provided by petlover
Categories Swiss
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
- Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn't take half the pot with it.
- Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
- Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn't fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.
CHEESE FONDUE
I've been making this fondue since the early 70's. Always so good!
Provided by Sheila
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
Nutrition Facts : Calories 669.8 calories, Carbohydrate 56.9 g, Cholesterol 91.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 36.5 g, SaturatedFat 17 g, Sodium 939.8 mg, Sugar 3.6 g
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
CIDER CHEESE FONDUE
Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue cheese dip that has just a hint of apple. You can also serve this appetizer with pear wedges. -Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-2/3 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir until cheese is melted, 3-4 minutes. , Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.
Nutrition Facts : Calories 111 calories, Fat 8g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 138mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
Tips for Making Swiss Cheese Fondue:
- Use a heavy-bottomed pot or fondue pot to ensure even heat distribution and prevent scorching.
- Grate the cheese finely to ensure it melts smoothly and quickly.
- Use a combination of white wine and lemon juice to create a flavorful and slightly acidic fondue.
- Gradually add the cheese to the pot, stirring constantly to prevent it from clumping.
- Keep the fondue warm over low heat and stir occasionally to maintain a smooth consistency.
- Serve the fondue with a variety of dipping options, such as bread cubes, vegetables, and meats.
- If the fondue becomes too thick, add a little more white wine or milk.
- If the fondue becomes too thin, add a little more grated cheese.
Conclusion:
Swiss cheese fondue is a classic dish that is perfect for entertaining guests or enjoying on a cozy night in. With its rich, creamy texture and flavorful cheese, fondue is a surefire crowd-pleaser. By following these tips, you can make a perfect fondue that will impress your friends and family. So gather your ingredients, set up your fondue pot, and get ready to indulge in this delicious and timeless dish.
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