SWISS FONDUE WITH 4 CHEESES - AN AUTHENTIC RECIPE
My family lives on the border of Switzerland in France, and this recipe has been with them forever. I believe it to be a true Swiss Fondue recipe, and wanted to post it for those desiring an authentic taste. In searching the other recipes on Zaar, I was absolutely horrified by some of the ingredients... mustard, worcesterchire sauce, blue cheese!! I hope you enjoy this treasured recipe and the good times that it brings. Please note, that you may not be able to find Appenzeller cheese. You may substitute it by adding larger quantities of Gruyere and/or Emmentaler. Jarlsberg is a bit more mild and won't have the same punch that the others do. ***The formula is: 1/2 lb cheese per person, 1/4 cup of wine per person, 1 clove of garlic per person. Adjust accordingly for larger or smaller dinner parties. This recipe will serve 4. The cheese measurements are flexible and can go up or down by a few ounces or so... you don't need to be exact, but just follow the formula to be: Larger portion of Gruyere and Emmentaler, Smaller portion of Jarlsberg, and Smallest portion of Appenzeller. When purchasing the cheeses, remember that the rind will be cut off and will reduce the amounts of usable cheese by several ounces, so plan to buy a bit larger block of each.
Provided by Dans La Lune
Categories One Dish Meal
Time 1h25m
Yield 2 lbs cheese, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off all rinds from each cheese.
- Cut all of the cheeses into cubes.
- Place cubes in a medium pot (preferably ceramic like Le Creuset) and put on the stovetop just below medium heat.
- Pour the white wine over the cheese in the pot.
- Crush the 4 cloves of garlic into the pot.
- Stir the pot, turning up the heat SLIGHTLY if necessary to melt. Remember that the cheese takes a while to melt, and if you turn up the heat too high in a fit of impatience then you will scorch the bottom of the cheese and have black chunks floating around in it -- so be patient and keep stirring and folding so it does not burn the bottom!
- Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
- Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
- Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
- When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don't have the cheese oils sitting in pools on top of the cheese.
- Stir in the nutmeg.
- The fondue should be well blended, creamy, and thick but not stiff. Test by dipping a cube of bread -- If the cheese does not stick or soak into the bread then you may need to turn the heat up, being careful not to burn the bottom.
- On the otherhand, if it is too thin, be careful not to add too much cornstarch or else you will get stuck with a stiff fondue that is hard to dip into. Try lowering the heat or adding slightly more cornstarch (mixed with Kirschwasser or water first).
- When the ideal consistency is reached, place the pot over the flame on the tabletop and serve.
- Bon appetit!
Nutrition Facts : Calories 647.7, Fat 38.8, SaturatedFat 23.2, Cholesterol 128.2, Sodium 514, Carbohydrate 24.3, Fiber 0.9, Sugar 2.4, Protein 39.8
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Deku kingdom
[email protected]I would definitely recommend this fondue recipe. It's easy to make and it's always a hit with my friends and family.
Silviu Stanca
[email protected]This fondue was delicious! I especially liked the addition of white wine and kirsch.
Ajin Ajin
[email protected]I'm not a big fan of fondue, but this recipe was actually pretty good. The cheese was smooth and creamy, and the flavors were well-balanced.
Anas tanoli
[email protected]This fondue was a bit too thick for my taste. I would have preferred a thinner consistency.
Bella Awuor
[email protected]I was really looking forward to trying this fondue, but I was disappointed. It was bland and lacked flavor.
Jaytone Babe
[email protected]This fondue is perfect for a party. It's easy to make ahead of time, and it's always a crowd-pleaser.
Tamor Christel
[email protected]I've never made fondue before, but this recipe made it easy. I'm definitely going to make it again.
Tigistu Temesgen
[email protected]I love that this recipe uses 4 different cheeses. It gives the fondue a really complex flavor.
Jessica Ezeilo
[email protected]This fondue was a great way to end a special dinner. It was decadent and delicious.
Tyson Davey
[email protected]I'm a huge fan of fondue, and this recipe did not disappoint. The cheese was melted to perfection, and the flavors were divine.
Pattie Ward
[email protected]This fondue was a bit too rich for my taste. I think I would have preferred a recipe with less cheese.
Splurge
[email protected]I followed the recipe exactly, but my fondue turned out grainy. I'm not sure what I did wrong.
Asif Uddin
[email protected]This fondue was easy to make and turned out great! I served it with a variety of dipping options, and everyone loved it.
Hokage Naruto
[email protected]I was hesitant to try this recipe because I'm not a big fan of fondue, but I'm glad I did. This fondue was delicious! It was smooth and creamy, and the flavors were well-balanced.
Ahmed Gamal Taha Mohamed ElMenshawi
[email protected]I've tried many fondue recipes, but this one is by far the best. The combination of cheeses is perfect, and the addition of white wine and kirsch really takes it to the next level.
neoneb
[email protected]This fondue was a hit at my dinner party! It was rich, creamy, and flavorful. Everyone loved it.